Bridgette's Stuffed Green Peppers

I just used 2 lbs of ground beef and two cans of the soup and did one whole soup can of water. I also added a big scoop of sour cream to the soup to give it a little extra kick. I had a crooked neck squash from the garden that needed to be used too so I chopped it up and added it to the mix of veggies.

1 1/2 lbs ground beef, browned

1 lg onion, chopped

8-10 lg green bell peppers

2 lg Tbls spoons worcestershire sauce

1/2 tsp McCormick's Season All

1 1/2 cans Cream of Mushroom Soup

3/4 soup can warm water

4 stalks celery, chopped

1 lb mushrooms, chopped (optional)

Cheddar Cheese, shredded

Cut tops of peppers and try to make them even in height, clean out seeds, and par-boil about 2 1/2 minutes in boiling water. Take out and drain and place in baking dish. In a skillet, brown onion, celery, and chopped pepper tops and ground beef. Add mushrooms at the end so they don't get too soft.

In a lg bowl, combine all soup, seasonings and stuff from the skillet. Stuff peppers to to about 1/2 inch from the top and seal with cheddar cheese. Put some water in the bottom of the baking dish so the bottoms of the peppers don't burn. Bake at 300 for 30-40 minutes.