Stuffed Green Peppers

Oh how we look forward to this mid-summer dish!

When tomatoes, onions, peppers and corn are all ripe at the same time, it's time for stuffed peppers.  We always make enough for lunches or a light snack.  They keep well in the fridge and are just as good reheated.

Stuffed Peppers  makes 8 halves

4 large green peppers

1 pound ground beef

1/2 cup chopped onion

1 cup diced tomatoes

3/4 cup cooked corn

1/2 cup uncooked rice

1/4 cup Worcestershire sauce

1 teaspoon Italian seasoning

3/4 cup water

1/2 tsp salt, 1/4 tsp pepper

1 cup shredded cheese - any kind

salt for salting pepper cavity

--Halve peppers lengthwise, removing stems, seeds and membranes.  Immerse pepper halves in boiling water for 3 minutes.  Sprinkle insides with salt and invert on towel to drain.

Meanwhile, cook meat and onion until tender.  Drain fat.  Add all but cheese, cover and simmer 15-20 min (until rice is cooked).  Fill pepper halves with meat mixture, sprinkle generously with cheese.  Bake at 375 for 15 min--until heated through and cheese melted.