Recipe by: Suzanne M. Munson
- Bring a massive pot of salted water to a boil. Minimize the tops off the peppers, and get rid of the seeds. Cook peppers in boiling water for 5 minutes drain. Sprinkle salt inside every single pepper, and set aside.
- In a massive skillet, saute beef and onions for five minutes, or right up until beef is browned. Drain off extra excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or right up until rice is tender. Remove from heat, and stir in 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. In a medium bowl, mix tomato soup with just ample water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, till heated by means of and cheese is melted and bubbly.