Stuffed Peppers

Stuffed Peppers

Ingredients:
1 lb ground beef ( 93% lean, ground turkey also works great)
2 cloves garlic minced (or 2 tsp. garlic if from a jar)
2 medium sized onions diced
1 whole very large tomato diced (or two medium tomatoes; can used 1 (28 oz.) canned diced tomatoes if prefer)
1/2 cup + about 1 cup shredded cheddar cheese
1 tbsp. Worcestershire
1 1/2 tsp. season salt (I like Tastefully simply; or substitute 1 tsp. salt and 1/2 tsp. pepper)
1 cup cooked rice
6 Bell peppers (green, red, yellow or orange are all fine), stems and seeds removed, cut in halves
1 can tomato soup


Directions:

Preheat oven to 350 degrees.

Cook rice according to directions on box, set aside.

In large saucepan cook beef, minced garlic and diced onions on medium until beef is browned and fully cooked and vegetables are translucent.  Add tomatoes, 1/2 cup cheese, Worcestershire, season salt, and cooked rice to saucepan and stir until combined.  Cook for 5 minutes at medium-low.

In a large 13X9 in. baking dish, pour 1 can tomato soup into bottom.  Place pepper halves in sauce (so they look like bowls).  Fill each pepper to top with beef mixture.  Cover each pepper with some cheese.

Bake peppers for 25 minutes or until cheese is melted and peppers look tender.  Serve hot!