1 lb. lean ground beef
1 c. chopped onion
1 clove garlic
2 cans tomato soup
1 1/2 c. cooked rice
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 lg. bell peppers
1/2 lb. sharp cheese (shredded)

Cook ground beef, onion and garlic in skillet until meat is browned (remove any grease). Add seasonings, tomato soup and simmer, covered, 10 minutes. Stir in cooked rice, add cheese and cook slowly until cheese melts.

Cut peppers in half lengthwise, remove membranes and seeds. Cook in boiling water until barely tender (3 minutes). Drain and cool. Stuff peppers with rice and meat mixture. Place in shallow baking pan. Bake 400 degrees, 35-45 minutes. Serves 8.