Stuffed Peppers - cooking recipe

Ingredients

4 large green peppers
1/2 lb. lean ground beef
1/4 c. chopped onion
2 small tomatoes, peeled, seeded and coarsely chopped (1 c.)
3/4 c. herb-seasoned stuffing croutons
3/4 c. shredded Mozzarella cheese (3 oz.)
1 (2 oz.) can chopped mushrooms, drained (optional)
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt

Preparation

Cut tops from green peppers; discard seeds and membranes. Chop tops to make 1/2 cup.
Cook green pepper cups, uncovered, in boiling water for 5 minutes; invert to drain.
Sprinkle insides of peppers lightly with 1/8 teaspoon salt.
In skillet, cook the beef, onion and chopped green pepper tops until meat is brown and onion is tender; drain off fat.
Stir in the chopped tomato, croutons, half of the shredded cheese, mushrooms, Worcestershire sauce and the garlic salt.
Spoon mixture into peppers.
Place peppers in a 10 x 6 x 2-inch baking dish.
Bake covered in 350\u00b0 oven for 25 minutes.
Uncover; sprinkle with remaining Mozzarella cheese.
Bake about 5 minutes more.
Makes 4 servings.