3 green bell peppers (or whatever color you prefer)
1/2 pound ground beef
1/3 cup chopped onion
1 can whole peeled tomatoes, chopped
1/2 teaspoon Worcestershire sauce
1/3 cup uncooked rice
1/3 cup water
1/2 cup shredded Cheddar cheese (divided)
1 (10.75 ounce) cans condensed tomato soup (optional)
water as needed
salt/pepper to taste
Directions:First, bring a large pot of salted water to a boil. Cut the tops off the peppers, remove the seeds, and rinse. Then cook the peppers in the boiling water for about 5 minutes; drain (This helps prevent them from getting soggy). Sprinkle salt inside each pepper, and set aside.
Saute beef and onions for until beef is browned (about 6 minutes) and drain. Stir in the chopped tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer until rice is tender (15-20min depending on how tender you like your rice).
Remove from heat, and stir in half of 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, sprinkle the remaining cheese, and replace the tops.
In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency and pour over the peppers (this is optional but adds a lot of flavor).
Bake covered for 25 to 35 minutes, the cheese should be melted and bubbly.