6 med. green peppers
1 1/2 lb. ground beef
1 c. cooked long grain rice
1 sm. onion, chopped (about 1/2 c.)
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 can condensed tomato soup
1/2 c. water

Cut tops off green peppers and remove seeds and membrane. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly in 3-quart casserole, with one pepper in the center of the dish. Mix together soup and water. Pour over and around peppers. For the microwave, cover with plastic wrap, leaving a vent. Cook 28 minutes on high. For the oven, cover with aluminum foil and bake at 350°F for 1 hour.