Rice Stuffed Peppers - cooking recipe

Ingredients

6 green peppers
1 (12 oz.) pkg. Spanish frozen rice
1 lb. ground meat, browned
1/2 c. diced onion
1 c. tomato soup
1/2 c. diced celery
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1/2 c. water
cheese

Preparation

Core and seed peppers.
Boil in salted water for 5 minutes. Drain.
Stir in rice that has been cooked just enough to thaw. Brown meat and onions.
Drain.
Add soup, 1/2 cup water, celery and seasonings to rice.
Spoon into peppers.
Place into baking dish.
Bake at 350\u00b0 for 25 minutes.
Top with cheese and bake 5 more minutes.