3 lbs ground beef
12 large bell peppers, cored and seeded
4 eggs, lightly beaten
1 cup tomato sauce
1 1/2 cups uncooked rice
1/2 cup minced onion
1 tablespoon Worcestershire sauce
1 1/2 tsp salt (or to taste)
1/2 tsp minced garlic
1/4 tsp black pepper
2 regular size cans tomato soup

Clean and seed bell peppers and set aside with tomato soup.

In a large bowl, blend all other ingredients. Mix very well to blend seasoning. Stuff all peppers tightly with meat/rice mixture.

Place stuffed peppers into a 9x13-inch baking dish, preferably, a deep one if you have it. (I use a 3" deep pan as opposed to the standard 2").

Sprinkle peppers lightly with more salt and pepper. Pour tomato soup over all peppers, covering well. Pull out oven rack and place pan on rack. Fill pan halfway with water, then put into oven. Can be lightly covered with foil to prevent scorching.

Bake in preheated 350°F oven for 50-60 minutes or until meat mixture temps out at 165°F and peppers are tender.

Pour some tomato sauce from the pan over the stuffed pepper when serving. We always serve with mashed potatoes covered with the tomato gravy.

My mom passed this recipe to me from my German grandmother. It was a favorite of my Dad's. Friends and family say that other stuffed peppers just don't have enough flavor compared to these.

Serves 6 to 12 depending on how hungry everyone is!

Submitted by: Pat D.