6 Large Bell Peppers
1 lb Ground Chuck, Chicken or Turkey
1 can Cream of Mushroon soup
2 sm. cans Tomato Sauce
1 pack Lipton's Soup Mix (Savory Garlic preferred)
1 Large Onion
1 can Rotel Tomatoes (regular)
1 pack Taco Seasoning Mix
2 cups Rice (uncooked)
8 oz. Water
6 slices American Cheese
1 tbsp Worchestireshire Sauce
1/2 tsp Garlic Powder
1/2 tsp Black or White Pepper
1 tsp Louisiana Hot Sauce
Salt to taste
Preheat oven to 350 degrees. Clean bell peppers. You may choose to
stuff the whole pepper or cut it in halves.
Mix all ingredients (except 1 can of tomato sauce water & cheese.)
Stuff peppers with this mixture. Place peppers in baking pan or
casserrole dish. Pour the water in the pan around peppers. Cover tightly
with lid or aluminum foil.
Cook for approx. 90 minutes, checking to see if rice is soft. Pour
remaining can of tomato sauce over the peppers, placing a slice of
cheese over each pepper. Return, uncovered, to oven for 2 minutes to
melt the cheese.