3 green peppers (large) or 4 small
1 lb. lean ground beef
1 med. onion, chopped
1/2 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
1/2 c. buttered cracker crumbs
1 can cream of mushroom soup
1 can tomato soup

Cut peppers lengthwise; clean and parboil in salted water for 10 minutes. Drain and set aside to cool. Thoroughly mix beef, onion, rice, salt, pepper, crumbs, 1/2 mushroom soup and 1/2 tomato soup. Stuff peppers halves with meat mixture. Mixture will be heaping from peppers. Place stuffed peppers side by side in greased baking dish. Combine remaining soups and spoon over peppers. Bake at 375 degrees for 1 1/2 hours until thoroughly cooked and lightly browned.