• 4 large green peppers
  • 1lb Roseda ground beef
  • ⅓ cup chopped onion
  • 1 can tomato sauce (7.5 oz)
  • 1 cup cheddar cheese
  • 1 cup of minute rice
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Dried oregano
  • ½ cup Velveeta cheese


Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to drain well. In a skillet, cook meat and onion until the meat is brown and the onion is tender. Drain the fat. Stir in tomato sauce, uncooked rice, Worcestershire sauce, oregano, ½ water, and ¼ tsp. Salt. Bring to a boil. Stir in Velveeta cheese. Cover and simmer for 15 to 18 minutes or until the rice is tender. Fill peppers with meat mixture. Sprinkle the tops with cheddar cheese. Place in a 9×13 inch baking dish. Bake in the oven at 375 degrees Fahrenheit for about 15 minutes, or until heated through.