Stuffed Peppers

4 green bell peppers, tops removed and cored
Cooked rice (can be leftovers), about 1 cup serving (prepared)
11 oz of extra lean ground beef/extra lean ground turkey
To taste; basil, oregano, Italian Seasoning, garlic salt
1/ 2 Tablespoon of chopped onion
2 cloves minced garlic
Salt and pepper to taste
Can of diced tomatoes (seasoned if desired)
¾+ teaspoon Worcestershire sauce
1 cup shredded cheese (cheddar, mozzarella, etc)
1 can condensed Tomato soup
Water as needed


1. Preheat oven to 350 degrees.

2. In a large skillet cook ground beef/turkey until done. Season with generous amounts of basil oregano, Italian seasoning, and garlic. Add chopped onion and garlic, sauté for several minutes or until onions are translucent.

3. In a large pot of boiling salted water, add green peppers and cook for about 5 minutes; drain. Sprinkle insides with salt.

4. Add to the meat-onion-garlic mixture; can of tomatoes, ¼ cup water, and Worcestershire sauce (can add more to taste). Cover and simmer 15 minutes, or until most of the water is absorbed. Remove from heat.

5. Place peppers open side up in a 8x8 inch baking dish, sprayed with cooking spray.

6. Stuffing: Place a small amount of cheese in the bottom of each pepper, then top with meat mixture and sprinkle with more cheese.

7. In a small bowl, add tomato soup and just enough water to make a gravy consistency. Spoon over each pepper. If there is extra soup, pour into the baking dish.

8. Bake, covered with foil, for 20 minutes; remove foil the last 5 minutes to make sure the cheese melts completely.

Serves: 4

NOTES:
This is a very versatile dish, simply by making a few minor adjustments you can make this a Mexican dish (tomatoes with Chilies, Taco seasoning for meat, Mexican cheese), Italian dish (Italian seasoned tomatoes, Italian seasonings, Italian cheese blend), etc. To make more drastic changes or mix it up, add in more vegetables (corn, black beans, zucchini, mushrooms, etc).