4 lg. green pepper, halved lengthwise
2 1/4 c. cooked rice
3/4 lb. American cheese, cubed
1 can cream of tomato soup

Remove seeds from peppers; parboil for 5 minutes. Drain well, combine rice, cheese and soup; stuff peppers with mixture. Place each pepper half in aluminum foil cup. Place in baking pan. Bake in preheated 350 degree oven for 30 minutes or until heated through. Yield: 6 to 8 servings.