1 1/2 lbs. ground chuck
1 can Spanish rice
4 green peppers
1 can tomato soup

Brown meat, drain off grease. Salt and pepper to taste. Remove from heat and mix in 1 can of Spanish rice. Fill cored and green peppers. In same pan used to brown meat, blend in 1 can of tomato soup and 1/2 can of water. Arrange peppers in this mixture. Cover and simmer on top of range for 30-40 minutes, or until peppers are tender.