Stuffed Green Peppers...Source: Jim Mixson

5 very large green peppers (more than 1/2 pound each if possible)
1 1/2 pounds hamburger
1 14 1/2 ounce can of stewed tomatoes, chopped fine
1 C finely chopped onion
3/4 C finely chopped green pepper (from tops of above)
3/4 C uncooked rice
3/4 C water (hot)
2 t Worcestershire sauce
1/2 T MSG (optional)
1 1/2 C shredded cheddar cheese
JGM mix (to taste)...This is my concoction; see Recipe
Salt

Cut tops off peppers and remove insides.  Retain tops.
Place pepper shells in boiling water for 5 minutes; remove and drain.
Trim/chop removed tops to obtain the 3/4 C of finely chopped green pepper.
Brown hamburger in large skillet using olive oil.  Season with JGM mix.
While browning hamburger, sauté onion and 1/4 chopped pepper in butter.
Add onion and pepper a few minutes before browning is complete.
(If the hamburger has any significant fat, drain).
Add worcestershire sauce and MSG and complete browning.
Add tomatoes (undrained)
Add rice and hot water.
Cover and simmer for 20-25 minutes or until rice is done.
Salt the inside of the pepper shells lightly.
Stuff pepper shells with the mixture and place in a baking
dish.  Cover and place in 350° F oven for 30-35 minutes. 
Top with cheese 5 minutes before removing from oven.