3 cans tomato soup
2 to 3 chopped onions
4 to 5 peppers, cut off tops, take out seeds
1 to 2 lbs. chopped meat
1/2 to 1 c. rice
Bacon fat
1 qt. sour cream
Salt
Pepper

Parboil peppers until easily pierced with a fork. Take out of water and set aside. Fry onion in bacon fat until brown (not burnt). Add onions, rice, salt and pepper to chopped meat. Mix well.

Stuff pepper with meat mixture. The leftover meat can be made into meatballs and put in pot. Add tomato soup and enough water to cover. Shake pot. Do not stir. Cook until rice inside of peppers is done, shaking pot frequently. Cook 2 to 3 hours on low heat. When peppers are done, turn off. Whisk the sour cream with some of the juice of the peppers until smooth. Add to peppers. Heat through, but do not boil. Serve and eat.