6 medium peppers
1 lb. lean ground beef (ground turkey or pork may be used)
1/2 c. rice
1 medium onion, chopped finely
1-2 tbsp. oil
1 egg
2 cans tomato soup
1 tbsp. Worcestershire sauce
Honey (as needed)

Clean peppers; cut in half. Brush with honey inside and out. Lay in the baking dish. In skillet, saute onion in oil. Remove skillet from heat and add rice. Stir. In bowl, add meat, egg, 1/2 can soup, Worcestershire sauce, rice, and onion. Mix well. Stuff peppers. Add remaining 1 1/2 cans of tomato soup. Cover with tin foil. Bake until peppers are tender.