Cheese-Topped Peppers

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   Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; invert on paper towels. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add rice, 1 cup soup, Worcestershire sauce, salt and pepper; mix well. Spoon into peppers. Place in a greased 9-in. square baking dish. Bake, uncovered, at 375u00b0 for 25 minutes. Top with remaining soup and cheese. Bake 5 minutes longer or until cheese is melted.

* Per serving · 4 servings · Values may vary.

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