Dutch Oven Stuffed Bell Peppers - cooking recipe

Ingredients

8 large green peppers
2 lbs ground beef
3 tablespoons olive oil
2 medium onions, chopped
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 cup celery, chopped fine
1 cup rice, uncooked
2 cups tomato soup
1 cup water

Preparation

Cut stem from green peppers, remove stem, seeds, and veins.
Wash and blanch in boiling water for 2 minutes.
Remove, drain and cool.
Heat olive oil in large skillet.
Add meat, onion and celery.
When meat is browned, drain and put back in skillet and add spices and Worcestershire sauce.
Stir until mixed well then remove from heat.
Prepare rice according to package directions.
When done, add to meat mixture, stir to mix well, then heap mixture into peppers.
Arrange in Dutch oven or a casserole and cover with soup and water mixture.
Bake at 350 F for one hour.