2 med. sized green pepper
1 (19 oz.) can vegetable chicken soup
1/3 c. rice, uncooked
3/4 c. shredded cheddar cheese
2 tbsp. butter
Season to taste with salt & pepper

Preheat oven to 400 degrees. Slice off tops of peppers. Remove seeds and white portion. Set peppers aside, strain broth from soup into a greased 1 quart casserole reserving vegetable mixture. Stir rice into the broth. Combine vegetable, chicken mixture with 1/2 cup of the cheese. Spoon an equal amount into each pepper. Sprinkle with remaining 1/4 cup cheese. Place peppers in casserole. Cover and bake until rice absorbs liquid 30 to 35 minutes.