Stuffed Peppers

Stuffed Peppers by Jeanne Barger

This is Beau's absolute favorite meal.  He loves when I make these.  I got this recipe from allrecipes.com, but changed a little bit.  Sooo delicious.

4 green bell peppers (I actually used 2 green, 2 red)
salt to taste
1 lb ground beef
1/3 cup chopped onion
salt and pepper to taste
1 can diced tomatoes (I used fire roasted w garlic)
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
Cumin to taste
Chili Powder to taste
Garlic Powder to taste
1 cup shredded cheese (I used Colby Jack, but you can use cheddar)...Shred some extra cheese for topping.
1 can condensed tomato soup
water as needed

1.  Bring a large pot of salted water to a boil.  Cut the tops off of the peppers and remove the seeds.  Cook peppers in boiling water for 5 minutes, drain.  Spring salt inside each pepper and set aside.

2.  In a large skillet, saute beef and onions until beef is browned.  Drain excess fat and season with salt and pepper.  Stir in the tomatoes, rice, 1/2 cup water, Worcestershire Sauce, garlic powder, cumin, and chili powder.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat, and stir in the cheese.

3.  Preheat the oven to 350 degrees F.  Pour tomato soup into bowl and combine with just enough water to make the soup a gravy consistency.

4.  Stuff the peppers making layers of beef, then soup, then beef, then soup.  Once pepper is filled, top with cheese.

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

Enjoy!