Stuffed Bell Peppers
Discard seeds and membranes.
Invert and drain well.
Sprinkle insides of peppers lightly with salt.
Drain off any fat.
Add undrained tomatoes, uncooked rice, water, salt, worcestershire and a dash of pepper.
Bring to boil.
Stir in cheese.
Stuff peppers with the meat mixture.
Spoon any remaining meat around and in between the peppers.
Cover and bake in a 350 degree oven for 30 to 35 minutes.