2 pounds ground beef
1 small cann sweet peas
2 bouillon cubes
1 medium onion, chopped pepper
Onion tops
2 cups cooked rice
1 can mushroom soup
2 tbsp. salad oil
Hot water
1/2 bell pepper Red-chopped
Parsley flakes

Saute: Onion and bell pepper in oil; Add: ground beef and cook enough to seal in juices, not dry; Add: mushroom soup and bouillon cubes dissolved in 1/2 c. hot water; Add; parsley, onion tops; Simmer and few minutes; Add: drained peas and rice.