|6 green bell peppers||salt and pepper to taste|
|1 pound ground beef or ground fake meat||1/3 cup chopped onion|
|1 (14.5 ounce) can whole peeled tomatoes, chopped||1 teaspoon Worcestershire sauce|
|1/2 cup uncooked rice||1/2 cup water|
|1 cup shredded Cheddar cheese||1/4 cup shredded Parmesan cheese|
|2 (10.75 ounce) cans condensed tomato soup||2 tbsp white vinegar|
|Water as needed||2 cloves of garlic|
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, add garlic 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 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, combine tomato soup, vinegar and with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.