As well as being colourful and nutritious, this recipe is easy to put together and makes a no-fuss mid-week meal.
- Bring a large pan of water with a pinch of salt to the boil. Cut the stalks off the capsicums and take out the seeds. Cook the capsicums in the boiling water for 5 minutes, then drain. Sprinkle a little salt inside each of the capsicums and put to one side.
- In a large pan, brown the onions and beef. Drain off any extra fat and add salt and pepper to taste. Stir in the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer for around 15 minutes or until the rice is tender. Take off the heat then stir in the cheese.
- Pre-heat the oven to 350 degrees (175 degrees Celsius). Fill each pepper with the beef and rice mixture and put the capsicums in a baking dish, open side facing upwards. In a bowl, mix the tomato soup with a little water to thin it out a bit. Pour over the capsicums.
- Cover with foil and bake for 25 to 35 minutes. If you are serving the peppers as the main dish, they pair well with a green salad and crusty bread.