Recipe: Stuffed Green Bell Peppers

So someone suggested I post my favorite recipe of all time. Well, that would be impossible because I can't pick just one. But here is one of my favorite recipes that is relatively new to me, and I'm actually in the process of making it for dinner right now.

Ingredients:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 oz) can Hunt's Fire Roasted Tomatoes, diced
1 teaspoon Louisiana hot sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2 (10.75 oz) cans condensed tomato soup
Pace Picante
Assorted spices depending on the flavor you want (I use chili powder, paprika, and cayenne pepper)
water as needed

Directions:
1.  Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2.  In a large skillet, saute beef and onions until beef is browned. Drain off excess fat, and season with salt, pepper and assorted spices. Stir in the tomatoes, rice, 1/2 cup water, and Louisiana hot sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4.  Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly and enjoy.

A couple of notes that I find to be helpful. I put the pot of water on the stove first since it takes a while to boil. After that while I wait, I get the meat cooking and then chop up the onions and add when I am done. I also add some chopped up jalapenos because I like things spicy. I also go ahead and preheat the oven so it's ready when I am. (Some of these things may seem like silly suggestions, but I know that when I first started cooking I didn't think to do them, so I hope it is helpful to someone. If not, then just ignore this entire section) Now, on the tomato soup/water mixture...I still have not perfected this. I personally don't care for just tomato soup on it. I have tried substituting it for the Pace Picante, and I have tried doing half Pace and half tomato soup. All ways are okay, I just feel like it could be better and I haven't found the perfect solution yet. But trust me, if I ever do, I will post it here :-) I'm thinking maybe mixing sour cream in with tomato soup might be interesting...too bad I didn't plan for that tonight and don't believe I have any sour cream. Maybe next time.