Cook 6 large green peppers (stems and seeds removed) in boiling water for 5 minutes and then drain. Mix:

1/2 lb. ground beef
1 c. coarse dry bread crumbs
1 tbsp. chopped onion
1/4 tsp. pepper
1 tsp. salt

Add half of a 10 1/2 ounce can of condensed tomato soup. Stuff peppers with meat mixture. Stand upright in small baking dish. Pour remaining soup diluted with 1/2 can of water over peppers. Bake at 350 degrees, covered for 45 minutes; uncover and bake 15 minutes longer.