Recipe by: Mike & Cassondra – North Tonawanda, New York
3 green bell peppers
1/2 lb ground beef or turkey
3 tbsp diced onions
16 oz concentrated tomato soup
1/2 tsp Worcester sauce
1/4 cup uncooked rice
1/4 cup water
1/2 cup shredded cheddar cheese
1/2 shredded mozzarella cheese
4 tbsp Buffalo Tom’s Gourmet Hot Sauce
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 / turkey and onions for 5 minutes, or until beef / turkey is browned. Drain off excess fat, and season with salt and pepper. Stir in the condensed tomato soup, rice, water, Worcestershire sauce, and Buffalo Tom’s Gourmet Hot Sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheddar cheese. Preheat the oven to 350 degrees F. (175 degrees C).
Stuff each pepper with the beef / turkey and rice mixture, and place peppers open side up in a baking dish.
Cover the tops of the stuffed peppers with a mixture of shredded cheddar and mozzarella cheese until overflowing. And sprinkle pepper lightly on top.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.