4 med. peppers
1 lb. ground beef
1/2 c. quick cooking rice
1 tsp. salt
1/3 c. water, milk or tomato juice (I prefer juice)
1 egg, slightly beaten
1/4 tsp. pepper
1/2 tsp. oregano
1/8 tsp. garlic powder
1 can tomato soup

Cut peppers in half and clean. Mix remaining ingredients together. Reserve 1/2 can soup. Place stuffing in peppers. Place peppers in non-metallic baking dish. Thin remaining soup with a little milk, pour over top of peppers. Bake at 350 degrees for approximately 45 minutes.