Linda'S Stuffed Peppers

• 6 large bell peppers
• 1-2 tbs olive oil
• 1 can whole or diced tomatoes (15oz)
• 1 medium onion, diced
• 1 1/2 cup frozen lima beans (run under water)
• 1/2 - 3/4 cup frozen corn
• 1/2 cup instant brown rice
• 3 tbs worcheshire sauce
• 1/4 lb Cooper's Sharp American sliced
• 1 can tomato soup - stir in 1 can water, a tsp chili powder & tsp garlic powder

1. -Cut off tops of peppers, remove stems & dice tops
2. -clean out inside of pepper bottoms & boil inverted in 1" water for 5 minutes
3. - remove from water, drain, and arrange inside flat baking dish. Set closely together to support each other while baking. Lightly salt insides.
4. -saute diced pepper & onion in oil until onion is almost translucent
5. -add canned tomatoes & juice, cut up tomatoes if whole
6. -add worsheshire sauce, rice, corn & lima beans
7. -reduce heat to low, cook 10 minutes or till rice is done (if necessary, add a little water before hand)
8. -remove from heat, stir in
9. cheese
10. -fill peppers
11. -pour tomato soup mixture into baking dish, spooning some over peppers
12. -bake at 350 30 minutes
13. Enjoy!

bell peppers, olive oil, tomatoes, onion, frozen lima beans, frozen corn, instant brown rice, worcheshire sauce, tomato soup

Taken from www.epicurious.com/recipes/member/views/lindas-stuffed-peppers-1202442 (may not work)