Stuffed Green Peppers

My husband never cease to surprise me. When I got home from work on Friday I smelt something cooked in the oven. Then he smiled at me while opening the oven door. I saw baked stuffed green peppers. He said he knew that I will be looking for something to eat after work so for a change instead of making the usual food that we do make he experimented this recipe he saw online, the stuffed green peppers.

I was amazed and touched by his gesture. His surprises really is very heartwarming. He don't only cook for me but almost do all the housework. I am so proud and happy having a husband like him who is not only a good provider but most of all caring, thoughtful and very understanding.

Below is the recipe that he was able to print. But he said he made changes on the seasoning as to his desire. It's very delicious and mouth-watering.

Ingredients:

4 Green bell peppers
11 oz Ground beef
3 tbsp chopped onions
2/3 (14.5oz) can whole tomatoes, chopped
3/4 tsp worcestershire sauce
1/3 cup uncooked rice
2/3 cup shredded cheddar cheese
1-1/3 (10.75oz) cans condensed tomato soup
salt and pepper to taste
water as needed

Directions:

1. 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.

2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.

3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.

4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.