2 lb. ground beef
1 can mushroom soup
1 sm. can sweet peas
2 tbsp. salad oil
2 bouillon cubes
Hot water
1 med. size onion, chopped
1/2 med. bell pepper, chopped
2 c. cooked rice
Minced parsley and onion tops

Saute onion and bell pepper in oil. Add ground meat and cook enough to seal in juices, not dry. Add mushroom soup and bouillon cubes dissolved in 1/2 cup hot water. Add parsley and onion tops. Simmer a few minutes. Add drained peas and cooked rice. serve with a tossed salad.