Southwest Stuffed Bell Peppers

I used red bell peppers to make a good tasting
spicy beef and rice stuffed pepper meal.
You can use green or any color bell pepper.
The secret is in making the stuffing ahead
and letting the flavors blend in the refrigerator.

Ingredients:
2 tablespoons olive oil
1 yellow onions, peeled and diced
1 garlic clove, peeled and minced
1/2 cup cold water
1 teaspoon brown gravy sauce
1 pound lean ground beef 85/15
6 cups cold water
2 cups cooked white rice
1 can (6 ounce)condensed tomato soup
2 tablespoons worcestershire sauce
1 teaspoon ground cumin
1 teaspoon red chili powder
Salt and ground black pepper to taste.
4 red bell peppers

Directions:
In a large saute pan add olive oil,
onions and garlic to just start to brown.
Add in the 1/2 cup cold water and let
simmer until the onions are tender.
Remove onions, garlic to a mixing bowl.
Add the ground beef to the saute pan,
salt and pepper to taste.
Add in 1/2 cup cold water and cook
just until ground beef is no longer pink.
Drain and add beef to mixing bowl with onions.
Add in cooked white rice and seasonings.
Cut peppers in half and remove seeds.
Stuff with meat mixture and place in a baking dish.
Bake in a preheated oven for about 45 minutes.