Stuffed Peppers with Rice

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.

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