6 med. green peppers
1 lb. ground beef
1 c. soft bread crumbs or crackers
1/2 tsp. salt
Dash of pepper
1 egg, slightly beaten
2 tbsp. minced onion
1 can (1 1/4 c.) tomato soup

Remove tops and seeds from peppers. Steam shells about 5 minutes. Combine remaining ingredients, using only 1/2 can of soup; mix well. Fill peppers with stuffing. Bake in a moderate (375 degrees) oven for 30 minutes. Pour remaining 1/2 can of soup over peppers and continue baking 15 minutes more. Makes 6 servings.