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Stuffed Green Peppers -1

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      Title: STUFFED GREEN PEPPERS -1
 Categories: Beef, Rice, Vegetables
      Yield: 1 Servings
 
      6 lg Green Peppers
      1 lb Ground Beef
    1/2 c  Chopped Onion
     16 oz Can Tomatoes -- undrained
           -& cut up
    1/2 c  Long-Grain Rice
    1/2 c  Water
      1 ts Salt
      1 ts Worcestershire Sauce
      2 tb Dried Parsley
  1 1/2 ts Dried Basil
           Spaghetti Sauce
 
  Preheat oven to 350.
  
  Cut tops from green peppers; discard seeds and membranes. Chop enough
  of the tops to make 1/4 cup, set aside. Cook the whole green peppers,
  uncovered, in boiling water for 5 minutes, invert to drain well. In a
  skillet, cook ground beef, onion and the 1/4 cup chopped green pepper
  until meat is browned and vegetables are tender. Drain off excess
  fat. Add undrained tomatoes, uncooked rice, water, salt,
  Worcestershire sauce, dash pepper, parsley, and basil. Bring to a
  boil; reduce heat. Cover and simmer 15 minutes or until rice is
  tender. Stuff peppers with meat mixture. Cover tops with spaghetti
  sauce and bake uncovered for 30 to 35 minutes.
  
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