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Ingredients

6 green bell peppers

salt to taste

1 pound ground beef

1 teaspoon Worcestershire sauce

1/2 cup water

1/2 cup uncooked rice

water as needed

1 cup shredded Cheddar cheese

1/3 cup chopped onion

1 (14.5 ounce) can whole peeled tomatoes, chopped

salt and pepper to taste

2 (10.75 ounce) cans condensed tomato soup

Steps

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.