~~Stuffed Peppers~~

Ingredients:

• 1 cup cold water
• ½ cup uncooked long grain white rice
• 1 pound ground low fat beef
• 6 medium green bell peppers
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper to taste
• 1 can concentrated tomato soup
• 1 cup shredded Cheddar cheese

Directions:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
• Mix the ground beef and Worcestershire sauce, in a skillet over medium heat add the ground beef and Worcestershire sauce, mixture and cook until evenly browned and crumbly, 7 to 9 minutes.
• Hollow out bell peppers by removing and discarding the tops, seeds, and membranes.
• Bring a large pot of salted water to a boil (parboil) and cook the bell peppers in boiling water for 5 minutes (parboil); drain. Sprinkle salt inside each bell pepper and set aside.
• Arrange peppers in a baking dish with the hollowed sides facing upward and add a little water to the bottom of the pan.
• Prepare filling by mixing cooked beef, cooked rice, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
• Spoon the concentrated tomato soup on top of the stuffed peppers and and cover with the shredded Cheddar cheese
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Variations:

• Add sausage to the ground beef.
• Add sun dried tomatoes.
• Add chopped onions.
• Use tomato paste instead of concentrated tomato soup.
• Use different types of cheeses.
• Use brown rice or wild rice.
• Spice it up with hot peppers.