I was given a matchbook from 1968 with this recipe

6 medium green peppers

1 lb. ground beef

1 med onion, chopped

1 (6-oz) can Hunt’s Tomato Paste

1 1/4 cups water

2 cups cooked rice

2 tsp Worchestershire sauce

1 1/2 tsp salt

1/2 cup shredded cheddar cheese

Remove tops and seeds from peppers; cook in boiling salted water 5 mins.; drain.  Cook meat onion and garlic in skillet until tender; drain fat.  Combine remaining ingredients and add meat to mixture; spoon into peppers.  Place peppers in baking dish and bake at 375 degrees F, 30 mins.  6 servings.