Preheat oven to 350 degrees.
In a skillet over medium heat, combine butter, onion and garlic and cook until tender but not browned. Set aside.
In a large mixing bowl, combine ground chuck, onion/garlic mixture, cooked rice, salt, pepper, cayenne pepper, Mrs. Dash seasoning and tomato sauce. Mix thoroughly. Stuff meat mixture into each pepper carefully so as not to cause the peppers to burst. Continue until all the peppers are stuffed. Make any extra meat mixture into mini meatballs.
In a Duct oven pot, place the tomato soup and 2 cans of water. Stir to dissolve and blend. Place peppers carefully into soup. Cover and place in preheated oven and bake for 1 hour. Reduce heat to 325and uncover pot. Continue baking until tops are browned and peppers are tender, about 30 additional minutes or longer. Makes 6 servings. Enjoy!
Note: I personally will allow these to bake as long as 2-3 hours at 325 degrees because I like the flavor and texture when they're baked that long.. it's up to you.. you can't ruin them.