1 lb. ground chuck
1 cup chopped onion
1 clove garlic, crushed
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 oz. tomato soup
8 oz. tomato sauce
8 lg. bell peppers, cut in halves and seeded
1 1/2 cups cooked rice
1 tsp. sugar

Cook meat, onion and garlic until done. Drain. Add seasonings, tomato soup and tomato sauce. Simmer covered for 10 minutes. Stir in rice. Cool.

Cook peppers in boiling, salted water and 1 teaspoon sugar until they are tender. Drain, stuff and bake just until bubbly in 350°F oven.

These are great to freeze. Just drain, stuff and freeze; then bake when needed. Can add drained corn to mixture and top with grated cheese before baking. They can also be served in a bowl of tomato soup, as pictured.