Not So Stuffed Peppers Recipe

Bring a pot of lightly salted water to a boil; cook green bell pepper until tender about 5 minutes. Remove with a slotted spoon and cool. Chop into small pieces.

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly and onion is softened 10 to 15 minutes. Add chopped green bell pepper cooked rice tomatoes Worcestershire sauce and tomato soup; stir to combine. Cover and simmer until heated through about 15 minutes.

Spoon beef and rice mixture into individual bowls; top each serving with Cheddar cheese.