Stuffed Peppers with Rice
6 ounce box Uncle Ben’s long grain and wild rice
5 medium green peppers
1 1/2 pounds hamburger
1/2 cup chopped onion
chopped pepper tops
1 can tomato soup
6 ounce can tomato paste
2 teaspoons Worcestershire sauce
generous dash of pepper
pinch of parsley
5 slices American cheese
Remove tops and seeds from peppers.
Cook peppers in boiling water for 5 minutes. Drain and cool.
Brown hamburger, onion and pepper tops. Add soup, paste, cooked rice and seasoning.
Stuff peppers. Arrange in a 1 1/2 quart casserole.
Place strips of cheese on the tops. Sprinkle with paprika.
Bake covered for 30 minutes at 375F. Freeze remaining filling.