Classic Stuffed peppers

1 lb ground beef

2 cups cooked brown rice

1/8 Tsp pepper

1/4 Tsp salt

1 Tbsp Worcestershire sauce

2 cloves garlic minced

1 med yellow onion

1 26 oz can tomato soup

3 bell peppers, cut off top and remove seeds

Sauté onions and garlic until translucent add to ground beef in bowl.

Add pepper, salt, Worcestershire sauce and cooked rice. 

Mix by hand and form into the peppers.

Place peppers in Corning ware dish sprayed with non stick spray pour tomato soup over peppers.

Cook at 350 for 60 minutes covered.