Stuffed Green Peppers I Recipe

Ingredients
<br>- 6 green bell peppers
<br>- salt to taste
<br>- 1 pound ground beef
<br>- 1/3 cup chopped onion
<br>- salt and pepper to taste
<br>- 1 (14.5 ounce) can whole peeled tomatoes, chopped
<br>- 1 teaspoon Worcestershire sauce
<br>- 1/2 cup uncooked rice
<br>- 1/2 cup water
<br>- 1 cup shredded Cheddar cheese
<br>- 2 (10.75 ounce) cans condensed tomato soup
<br>- water as needed
<br><p></p>Directions
<br>step 1: Bring a large pot of salted water to a boil. Cut the tops off  the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
<br>step 2: In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
<br>step 3: Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
<br>step 4: Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
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Ingredients
- 6 green bell peppers
- salt to taste
- 1 pound ground beef
- 1/3 cup chopped onion
- salt and pepper to taste
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 cup uncooked rice
- 1/2 cup water
- 1 cup shredded Cheddar cheese
- 2 (10.75 ounce) cans condensed tomato soup
- water as needed

Directions
step 1: Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
step 2: In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
step 3: Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
step 4: Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

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