16 pepper halves (bell), med. size
2 lbs. ground beef
2 cans tomato soup, undiluted
1 med. onion, chopped
Salt & pepper to taste

Mix meat, onion, three-fourths (plus) can tomato soup, salt and pepper. Fill peppers with meat mixture. Spoon remaining soup over peppers. Cover and bake 1 1/2 to 1 3/4 hours. Loosen cover last fifteen minutes. Peppers should be tender. Bake at 350 degrees.