STUFFED PEPPER CUPS

6 to 7 medium green peppers, washed and seeded
2 lb. ground beef
1/2 cup onions, chopped
1 Tbsp. oil
2 cups tomatoes, stewed
3/4 cup rice, cooked
salt and pepper to taste
2 Tbsp. Worcestershire sauce
1 cup sharp Cheddar cheese, shredded
1 Tbsp. steak sauce

Place peppers in a stockpot, add enough water to cover and cook approximately 5 minutes. Remove peppers from water and set aside.

In a saucepan, brown beef and onions in hot oil, drain.

Add tomatoes, rice, salt, pepper, and Worcestershire sauce to the onions in the pan. Cover and simmer until rice is tender.

Add cheese and steak sauce; stuff peppers. Place stuffed peppers in a 9x13-inch baking dish.

Bake at 350 degrees for 25-30 mintues.