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Stuffed Green Peppers
by Jes Mostek
serves: 6
  I always make extra of this meal because it reheats so well- it sure beats fast food for lunch the next day!
Ingredients:
  6   green bell peppers
  1 lb.   ground beef
  1/2 c.   onion, chopped
  1 tsp.   Worcestershire sauce
  1 1/2 tsp.   Italian seasoning, divided
  1/4 tsp.   pepper
  1 (10.75 ounce) can   condensed tomato soup
  1 1/2 c.   cooked brown rice
  1 (14.5 ounce) can   diced tomatoes, drained
  1 c.   Mozzarella cheese, shredded
Directions:
  Cook brown rice. (boil ¾ c. uncooked rice + 1 ½ c. water for 30-40 minutes)

Remove the tops and seeds from the 6 peppers. Fill a large stock pot with water and bring to a boil. In batches, cook peppers in boiling water for 5 minutes; remove peppers from water, and place in 9” x 13” baking pan. Set aside.

Preheat oven to 350°F.

Meanwhile, brown ground beef with chopped onion, Worcestershire sauce, Italian seasoning and pepper. When the meat is cooked through, add tomato soup. Mix until well combined. Stir in cooked rice and tomatoes. Heat through.

Fill each pepper with 1/6 of the rice mixture. Sprinkle remaining ½ tsp. Italian seasoning over 6 stuffed peppers, distributing seasoning evening among them. Top filled peppers with shredded cheese. Bake in 350°F preheated oven for 10-20 minutes, or until cheese is melted and bubbly.