4 large green peppers, halved lengthwise
2 1/4 c. cooked rice
3/4 lb. American cheese, cubed
1 can cream of potato soup

Remove seeds from peppers; parboil for 5 minutes. Drain well. Combine rice, cheese and soup; stuff peppers with mixture. Place each pepper half in aluminum foil cup. Place in baking pan.

Bake in preheated 350°F oven for 30 minutes or until heated through.

Yield: 6 to 8 servings.