1 lb. ground beef
1 c. onions, chopped
1 tsp. garlic, chopped
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. sharp cheese, shredded
2 cans condensed tomato soup (can use only one can)
1/2 c. uncooked rice
8 med. green peppers

Cut pepper in halves or leave whole. Remove membrane and seed. Cook in boiling salted water about 10 minutes. Drain and cool. Cook ground beef, onions and garlic in skillet until meat is brown. Add seasonings and tomato soup. Simmer for 10 minutes. Add cheese, cook slowly. Stir occasionally until cheese melts. Add rice. Stuff mixture in peppers. Wrap in foil and freeze. To serve place partially thawed peppers in shallow pan. Bake at 400 to 450 degrees for 30 minutes.