Stuffed Pepper Cups

6 medium green peppers
1 lb. ground beef
1 small onion
½ tsp. salt
1 lb. can tomatoes
½ cup water
½ uncooked long grain rice
1 ½ cups medium cheddar cheese
½ package frozen corn (optional)

Cut off the tops of 6 medium green peppers and remove seeds and membrane.
Precook green pepper cups in boiling salt water about 5 minutes and drain cups. (For crisp peppers omit precooking).
Sprinkle inside of cups generously with salt.

Cook 1 lb. ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with ½ tsp. salt and a dash of pepper.

Add (1) 1 lb. can tomatoes, ½ cup water, and ½ cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 oz. medium cheddar cheese, shredded (1 cup). Stuff peppers, stand upright in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes.

Mom’s Process:
Brown ground beef with onion and add salt and pepper. Add tomatoes, water, rice, and Worcestershire sauce, and 2-3 green peppers, sliced. Stir in cheese. This process omits precooking peppers and baking, shortening preparation time by over a half hour.