3/4 pound ground beef
2 medium-size bell peppers
1 medium onion diced
1 tbsp. Worcestershire sauce
1 tbsp. balsamic vinegar
1 can (10 1/4 oz.) tomato soup
1/2 tsp. crushed red pepper
2 tbsp. olive oil
1 cup minute rice
1 cup water
1 packet Herb-Ox low sodium beef broth
salt and pepper to taste

Cut off tops of bell peppers, remove seeds and membrane. If needed, trim bottom of peppers so they stand upright.

In a pan with enough boiling water to cover, blanch peppers 3 or 4 minutes. Remove peppers, drain and cool.

In a large skillet add olive oil and sauté onions until translucent. Remove and reserve onions. Brown ground beef and finely crumble. Add onions, crushed red peppers, Worcestershire sauce and balsamic vinegar. Cook over low/medium heat for 5 minutes to blend flavors. Remove from heat and set aside.

Add beef broth packet to 1 cup water and bring to a boil. Add rice, cover and remove from heat. Mix soup with 3/4 cup of water. Add 1/3 cup soup to rice/beef mixture and mix together. Place peppers in casserole dish and stuff with meat mixture. Add remaining soup and drizzle some on peppers.

Cook peppers in 350°F oven for 30-45 minutes. Cut peppers in half, if desired.

Makes 2-4 servings.