Stuffed Pepper Cups with Mom's Spanish Rice
a la mom

1 lb ground beef
1 onion, chopped
1/2 c rice
1 c grated cheese
3 green peppers
1 lb can tomatoes
1 t Worcestershire sauce
1/2 c water

Cut off tops of green peppers, and cook about 5 minutes in salted boiling water;drain. (For crisp pepper, omit precooking) Brown beef and onion, season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Stuff pepper cups and stand upright in pan. Bake, uncovered at 350 for 20-25 minutes.

for freezer: make rice as directed, without stuffing in pepper cups. defrost, and bake according to directions.

Spanish Rice
a la Grandma Martineau

Use above recipe, except sub a can of green chilies for green peppers. Save the cheese for the top. Put mixture in 9x13 pan and sprinkle generously with cheese. Bake at 350 for 30 minutes.