1) Take 3 large bell peppers, orange, yellow and red. slice in half the height wise..seeds and membranes removed and stem. wash. In a large kettle heat about 6 inches of water, bring to a boil, add prepared peppers and parboil for 5 minutes or so until almost tender. Remove, drain on paper towels and lightly salt the cavity. set aside.
2) Meanwhile: Prepare a box of white and wild rice mix with the seasoning packet that is included as directed on the box. (I used a box from Aldi, but Uncle Ben's would work) Set aside.
In a large frypan: Brown 1 lb. of lean hamburger, add salt and pepper and 1/2 of a smaller sized onion that is finely chopped. Add 1 Tablespoon Worchester sauce and 1/2 of a 10 ounce can of petite diced tomatoes that has been drained. Add 1 cup of the white and wild rice mix, a little more black pepper, and 1 cup of shredded cheddar cheese. (if you are a big bell pepper fan you can add some to this mix, finely chopped also-I did not).
Put your parboiled peppers in a cake pan and fill with the meat mixture, dividing it evenly among the 6 "cups".
In a bowl, dump in 1 can of tomato soup (Campbell's), a few splashes or Worchester sauce and enough water to make it "soup". pour over stuffed peppers and into the bottom of the pan.
Cover with foil and bake at 350 degrees for 30-45 minutes. uncover and sprinkle with a little more cheese and bake about 15 minutes more until cheese is melted (optional).
