Stuffed Red Peppers with Beef

Serves 4-6

Ingredients

• 6 red bell peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 2 cups chopped tomatoes
• 1/2 cup uncooked brown rice or quinoa

• 1/2 cup water
• 2 cups tomato soup
• water as needed

Instructions

Bring a pot of salted water to a boil. Cut the tops off the peppers. Remove the seeds. Cook peppers in boiling water for 5 minutes and drain.
Sprinkle salt inside each pepper, and set aside.
In a skillet, sauté onions and beef until beef is browned. Drain off excess fat. Season with salt and pepper. Stir in rice, tomatoes and 1/2 cup water. Cover, and simmer until rice is tender. Remove from heat. Stir in the cheese.
Heat the oven to 350 degrees F. Stuff each pepper with the rice and beef mixture. Place peppers open side up in a baking dish. Combine tomato soup with just enough water to make the soup a gravy consistency in a separate bowl. Pour over the peppers.
Bake covered for 25 to 35 minutes.