Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Six green bell peppers salt to taste
1 lb ground beef
⅓ cup chopped onion salt and pepper to taste
1 (14.5 oz.) can of whole peeled tomatoes, chopped
½ cup water
½ cup uncooked rice
1 tsp. Worcestershire sauce
1 cup shredded Cheddar cheese
2 (10.75 oz.) cans of condensed tomato soup water as needed
A large saucepan of salted water should be brought to a boil. Remove the tops and seeds from the bell peppers. After five minutes in boiling water, drain the bell peppers.
Each bell pepper should be salted, then placed aside. Over medium heat, add the ground beef and onion to a large skillet. Cook and stir the mixture for about 5 minutes or until the meat is browned.
Remove any extra fat, then salt and pepper to taste. Stir in the tomatoes, 1/2 cup water, rice, and Worcestershire sauce.
Lower the heat to a simmer, cover the pot, and cook the rice for 15 minutes or until it is cooked. Once the heat is off, whisk in the cheese.
The oven should be preheated to 350 degrees F (175 degrees C). Place each bell pepper in a baking dish open-side after stuffing with the beef and rice mixture.
Pour tomato soup over the bell peppers and cover with foil after adding enough water to make the soup gravy. Bake in the oven for 25 to 30 minutes or until the cheese is melted and bubbling.