Stuffed Green Peppers I Recipe

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.

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.

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.

Bake covered for 25 to 35 minutes until heated through and cheese is melted and bubbly.