4 med. bell peppers
2 cans cream of mushroom soup
1 sm. onion, diced
1 box beef & mushroom, Rice-a-Roni
1 lb. ground beef

Cut the top off peppers and take out the seeds. In a large boiler cover the peppers with water and boil until they change colors. Drain. Put in a casserole dish, being careful not to break the peppers. Cook Rice-a-Roni as directed. While it simmers, cook ground beef and onion. Drain. Mix together 1 can mushroom soup, Rice-A-Roni and beef mixture. Stuff into peppers. Heat other can of soup as directed. Pour over stuffed peppers. Cook at 350 degrees for 20 minutes or until bubbly.