~ From my Garden Kitchen
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Stuffed Peppers
4 large bell peppers 1 lb ground beef 1/2 cup chopped onion 1 can tomato soup 1 can stewed tomatoes, chopped 1 cup cooked rice 2 tablespoons worcestershire Salt and pepper to taste American cheese (optional)
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Slice peppers in half length-wise, removing tops and seeds. Cook in boiling, salted water 5 minutes and drain, or place in a steamer until slightly tender. Brown beef and onion; drain. Stir in one cup of the soup, tomatoes, rice, and the seasonings; blend well. Place peppers in 9 x 13 inch pan and lightly salt. Spoon the mixture into peppers and bake, covered, at 375 for 30 minutes. Top each pepper with a spoon of the remaining soup and 1/4 slice of cheese, if desired. Bake an additional 5 - 10 minutes.