6 green peppers (square, blocky kind)
1 1/2 lb. ground chuck
1 sm. can whole kernel corn
2 lg. cans tomato soup
1/2 pt. whipping cream
1 recipe Bisquick dumpling (according to directions on box)
1 c. Minute Rice

Clean and core peppers. Mix together ground chuck, corn, rice and enough undiluted tomato soup to make it all stick together. Stuff peppers with this mixture. Any leftover meat mixture, make into meatballs to cook along with the peppers. Place peppers into a deep, covered kettle. Mix remaining tomato soup with equal amount of water and pour enough over peppers in kettle to cover completely. Simmer over low heat until cooked through, about 1 1/2 or 2 hours. Prepare dumpling dough, and drop by large spoonfuls over boiling liquid covering peppers. Cook 10 minutes with cover on, then 10 minutes uncovered. Just before serving, carefully pry between dumplings with a spoon and pour in the 1/2 pint whipping cream, distributing as evenly as you can. (This is my grandmother's original recipe, and when we were children she served us the extra meatballs with the dumplings and sauce, because we thought the peppers were "yucky")