4 med. green peppers
1 lb. ground beef
1 med. onion, chopped
1 can Spanish rice
1 can tomato soup
1/2 c. water

Clean green peppers and parboil 5 minutes. Brown ground meat with chopped onion, add canned Spanish rice and 1/2 can of tomato soup.

Fill green peppers with this mixture and place in greased casserole. To leftover rice mixture, add rest of tomato soup and 1/2 cup water.

Pour this sauce over stuffed peppers. Place in 350 degree oven for 30 minutes.

If you do not parboil peppers, extend oven time until tender.