Cook rice until it is nearly soft but still a bit hard to bite.
Mix all the stuffing ingredients in a bowl including cooked rice.
Core and clean out seeds from the capsicums. Make hole as small as possible around stem.
Stuff mixed ingredients into capsicums. Doesn't need to be packed in really tight. Put to the side.
Dice an extra onion and fry in a large saucepan with butter until nearly see-through. Add stuffed capsicums, tin of tomato soup, crushed tomatoes then fill empty tin with water half way and add to the saucepan.
Bring to boil then simmer for approx 35-45 minutes with the lid on.
Stir sauce often and turn over capsicum when skin on capsicum looks like it has begun to soften.
A spoon should be able to just break apart the capsicum. Make sure not too soft.