Spanish Rice Dinner (Stuffed Peppers)

by Sheryl Morris



  1. Combine rice, water, and 1/2 tsp. salt in medium saucepan. Bring to a boil, reduce heat to simmer and cook 20 minutes.
  2. Meanwhile, in second medium saucepan, brown ground beef with onion and green pepper. Drain.
  3. Add soup, remaining 1/2 tsp. salt, pepper, and Worcestershire sauce. Bring to boil. Remove from heat and stir in cooked rice. Serve.
  4. For stuffed peppers, invert cored bell peppers over rice while it is cooking. Fill peppers with finished rice mixture. Bake in 350° oven 15-20 min.