Stuffed Green Peppers

Ingredients

• 6 greens bell peppers
• salt to taste
• 1 pound ground beef
• 0.33 cups chopped onion
• salt and pepper to taste
• 1 can whole peeled tomatoes , 14.5 ounce
• 0.5 cups water
• 0.5 cups uncooked rice
• 1 teaspoon Worcestershire sauce
• 1 cup shredded Cheddar cheese
• 2 cans condensed tomato soup , 10.75 ounce
• water as needed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.

3. 3

   Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.

4. 4

   Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce.

5. 5

   Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.

6. 6

   Remove from heat and stir in cheese.

7. 7

   Preheat the oven to 350 degrees F (175 degrees C). Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.

8. 8

   Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency.

9. 9

   Pour over the bell peppers and cover with aluminum foil.

10. 10

    Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes.