Stuffed Bell Peppers - cooking recipe

Ingredients

8 large bell peppers
6 oz. Minute rice
1 lb. ground chuck
1 small, minced onion
2 Tbsp. Worcestershire sauce
2 qt. fresh, cubed tomatoes

Preparation

Wash and prepare peppers, making just the smallest hole in the stem end of pepper.
Stuff with mixture of rice and uncooked ground chuck.
Place in a Dutch oven; cook on top of stove.
Cover peppers with tomatoes.
Be sure to keep sauce over peppers all the time they are cooking.
Cooking time is approximately 1 hour.