Stuffed Green Peppers

This seems like quite a few steps but they are quick and easy and well worth the effort.  I did use both yellow and green peppers and we all liked the green the best.  I made six half peppers with 3/4 lb. of ground beef.

1.  Bring a large pot of salted water to a boil.  cut the tops of the peppers and remove the seeds.  Slice the peppers in half and place them in the boiling water for 5 minutes.

2.  In a large skillet, saute 3/4 lb. of beef and 1/4 cup of chopped onion until beef is browned.  Drain off the fat and season with salt and pepper.  Stir in one can of diced tomatoes, 1/2 cup of uncooked rice, a good splash of Worchesterhire Sauce, and simmer for 15 minutes.  Remove from the heat and add 1/2 cup of shredded Cheddar cheese.

3.  Preheat the oven to 350 degrees.  Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.  In a medium bowl, combine a can of condensed tomato soup and just enough water to make the soup the consistency of gravy.   Pour over the peppers.

4.  Bake uncovered for 25 minutes.  I topped each pepper with a little cheese before serving.