6 green peppers
1 lb ground beef
1/2 of an onion chopped
Tablespoon of chopped garlic (fresh is best)
1 can of diced tomatoes (Zesty Jalapeño worked real well)
2 cans of tomato soup (Condensed)
1/2 cup of uncooked rice
1/2 cup of water
1 to 2 tbsp of Worcestershire
1 tsp salt
1 bag of shredded cheddar cheese (small bag)
Start off with boiling a pot of water big enough to hold all six green peppers. Cut the tops off of the green peppers and put them in the boiling water for about 7 to 10 minutes to soften up the peppers. Place inside a nice deep baking dish and set aside.
Preheat the oven to 350. Brown the ground beef, onions and garlic in a pan then drain any excess fat. Add the 1/2 cup of rice, water, Worcestershire, salt, can of tomatoes, and simmer until the rice is soft. Add about 1 to 2 cups of cheese and mix it well. Sometimes I add some garlic powder here and mix it in for some added flavor. Remove from heat.
In a separate bowl add the 2 cans of tomato soup and just a little bit of water to thin out the consistency. Add a little bit of the tomato soup to the bottom of each of the peppers and then add a scoop or two of the ground beef mixture. Add another couple tablespoons of tomato soup and then lay on another couple scoops of ground beef mixture filling the peppers to the top. Pour the remaining soup over the tops of all of the peppers and cover with the remaining cheese. Cover with foil. Bake in the oven for about 30 minutes.
