@jakeduck
I read the recipe and have never used tomato soup which is what I am thinking the “add water as needed “ means when they are referring to a gravy like tomato soup topping. I always used a good pasta sauce and would forget about the water ...you really don’t want it too soupy. Why use a can of Whole tomatoes chopped when you can use a can of diced (seasoned) tomatoes?
Was never crazy about stuffed peppers but when I did make a couple I really seasoned up the chop meat more (or ground sausage or ground chicken) I guess you could always sprinkle some water over the peppers if it looks like it is getting too dry.
I like a red pepper stuffed...doesn’t have to be green...

Did not know you had lost your sense of smell...that maybe explains your aversion to certain foods...except candy which you really don’t have to smell.

Let us all know exactly what healthy junk is lol.

I made kale tonight sautéed in toasted sesame oil seasoned with a little garlic salt and tumeric and threw in some peanuts and golden raisins ....one of my favorite ways to eat kale...the bagged kind ....after all the woody stems are removed. Had that with my 20 minute chicken breast. And , of course, a Pinot Gris and coconut dark chocolate.

I’m full.

Regards from Hurricane Mary

@jakedduck1 That’s a good sounding recipe. I’ve actually never had stuffed peppers as a main course, just as a side dish, stuffed with a bread stuffing.
When it says add water as necessary you keep an eye on it occasionally as it bakes and if it starts to get too dry you add some more water. You don’t want to add too much because when it’s done you want that to be a gravy. Use a timer and set it for about every 10 minutes so you don’t walk away and let them burn — that would be a big cleanup which I am sure you don’t want.
To those of you who do have stuffed peppers with a meat stuffing, do you just serve the pepper or do you add side dishes? I have a hard time picturing a lone stuffed pepper in the middle of a plate being dinner!
JK