1 head cabbage, chopped
1 green pepper, chopped
Boiling water
Salt to taste
1 (10 oz.) can cream of chicken soup, undiluted
4 oz. shredded cheese
8 oz. seasoned stuffing mix
1/4 c. melted butter

Cook cabbage and green pepper in boiling water until tender. Drain. Stir in soup, cheese, half of stuffing mix with butter. Blend well and spread in greased 9 inch square pan. Spoon vegetables over stuffing and top with remaining stuffing mix. Bake at 350 degrees for 30 minutes.

Over-stuffed bodies and under-fed souls make a pretty poor combination.