4 green peppers
2 c. ham or ground beef
1/2 c. rice, cooked
1 onion, minced
1 egg, beaten
1 can tomato soup

Place whole peppers in boiling water to scald for 5 minutes. Cool and core to remove seeds. Do not cut all the way through. Preheat oven to 325 degrees. Place peppers in a small roasting pan.

Mix together the meat, rice, onion and egg. Fill the pepper shells with the mixture. Pour tomato soup over peppers and bake uncovered for 30 minutes. Serves 4.