Stuffed Green Peppers (Vegetarian Option)

These are a family favorite that I make on a regular basis... enjoy!

6 green bell peppers	salt and pepper to taste
1 pound ground beef or ground fake meat	1/3 cup chopped onion
1 (14.5 ounce) can whole peeled tomatoes, chopped	1 teaspoon Worcestershire sauce
1/2 cup uncooked rice	1/2 cup water
1 cup shredded Cheddar cheese	1/4 cup shredded Parmesan cheese
2 (10.75 ounce) cans condensed tomato soup	2 tbsp white vinegar
Water as needed	2 cloves of garlic

Method:

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, add garlic 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, vinegar and 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.

** If you want to make this in a slow cooker, skip the boiling peppers portion. Continue to prepare using directions above. Cook on high for 2-3hrs depending on your slow cooker. Take a toothpick and pierce pepper to see if done.