6 pork chops
6 bell peppers
3 c. rice, cooked
2 cans cream of mushroom soup
Salt & pepper to taste

Bake pork chops in long square pan at 375 degrees for 25 minutes. Clean and boil whole bell peppers for 15 minutes on low heat. Cook rice. Add 1 1/2 cans water to soup and heat. Fill bell peppers with rice. Pour soup over pork chops, place stuffed bell peppers on pork chops. Return to oven for 15 to 25 minutes. Good served with green beans, tossed salad and rolls.