StoneGable Stuffed Peppers

4-6 large bell peppers (depends on the size of the peppers)

1/2 cup uncooked rice, cook according to package directions

2 TBS vegetable oil

1 small onion, finely chopped

1 large clove garlic, finely chopped

1 pound ground beef

1/2 pound Bob Evan's sage sausage (bulk), or any good pork sausage 

1 egg

salt and pepper

1 can tomato soup

1 small can tomato sauce

1 tsp. Worcestershire sauce

Preheat oven to 350 degrees.

I a large skillet, heat oil over medium heat. Cook onions until soft and translucent, about 4 minutes. Add garlic and cook for 1 minute. Remove skillet from heat. Add rice, ground beef and pork sausage. Mix together. Add the egg and season with salt and pepper. Mix well.

Rinse peppers under cold water and dry. Slice off the top of the pepper, the stem and 1 inch of the pepper. Clean out the seeds and the membranes of the pepper. Put cleaned peppers  in a in a baking dish. Spoon stuffing mixture into all 6 peppers.

Mix tomato soup, tomato sauce and Worcestershire sauce together in a bowl. Pour sauce over the stuffed peppers. Bake for 45 minutes-1 hours, basting every 15 minutes. The peppers are done when they have an internal temperature of 160 degrees.