6 whole bell peppers
1 lb. ground beef
1/2 c. onion, chopped
1 c. rice, cooked
2 cans tomato soup
Salt & pepper

Combine ground beef and onion, season lightly with salt and pepper. Brown and drain. Clean bell peppers by removing stems and seeds and pithy material. Add cooked rice and about 1/2 cup of the tomato soup to the ground beef. Stuff the peppers tightly, using a large spoon.

Place peppers upright in a suitable boiler and add the rest of the tomato soup and add unused stuffing. Add enough water to cover. Bring to a boil. Reduce the heat, cover and simmer until done, approximately 1 1/2 hours. Makes lots of gravy; so, serve with mashed potatoes. Even better as a leftover and stock can be used as a soup base.