2 lbs. ground chuck
1 c. whole grain rice, rinsed, uncooked
2 lg. onions, diced, sauteed in butter
1 can tomato sup
1 tbsp. black pepper
1 tsp. salt
9 green peppers
9 semi-hot peppers (bell shaped)

SAUCE:

3 cans tomato soup
2 cans water
1/2 pt. sour cream

Saute onions in butter; mix together remaining ingredients. Cut tops off peppers and remove veins. Stuff mixture into peppers. Place stuffed peppers in roaster, cover with combined tomato soup and water. Bake at 350 degrees for 3 hours. After baking, remove stuffed peppers from sauce, cool sauce, add sour cream. Reheat.