Directions

• 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
• 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.
• Preheat the oven to 350 degrees F
• Stuff each pepper with the beef and rice mixture, and place the 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 and sprinkle with grated Parmesan cheese
• Bake for 25 to 35 minutes, until heated through and cheese is melted and bubbly