Ingredients
6 large bell peppers
1-2 tbs olive oil
1 can whole or diced tomatoes (15oz)
1 medium onion, diced
1 1/2 cup frozen lima beans (run under water)
1/2 - 3/4 cup frozen corn
1/2 cup instant brown rice
3 tbs worcheshire sauce
1/4 lb Cooper’s Sharp American sliced
1 can tomato soup - stir in 1 can water, a tsp chili powder & tsp garlic powder
Preparation
-Cut off tops of peppers, remove stems & dice tops -clean out inside of pepper bottoms & boil inverted in 1" water for 5 minutes
- remove from water, drain, and arrange inside flat baking dish. Set closely together to support each other while baking. Lightly salt insides. -saute diced pepper & onion in oil until onion is almost translucent -add canned tomatoes & juice, cut up tomatoes if whole -add worsheshire sauce, rice, corn & lima beans -reduce heat to low, cook 10 minutes or till rice is done (if necessary, add a little water before hand) -remove from heat, stir in cheese -fill peppers -pour tomato soup mixture into baking dish, spooning some over peppers -bake at 350 30 minutes
Enjoy!
