4 or 5 lg. bell peppers
1 1/2 lbs. ground chuck, salted
1 c. raw rice, salted and cooked
2 cans condensed tomato soup
3 soup cans of water
1 lg. or 2 sm. eggs
1 lg. onion, do not chop

Cook rice. Prepare peppers for stuffing. In large (5 quart) pan, mix soup and water. Add whole onion. Let this heat while stuffing peppers. Mix raw ground chuck, egg and rice. Pepper to taste. Mix well. Stuff peppers filling only to a little below opening. Place peppers upside down in hot soup mixture. (Spoon any left over rice mixture around peppers). Bring to a boil - reduce heat to a low boil - cover and simmer for 1 hour. Turn peppers occasionally while cooking. To serve - slit peppers in a soup bowl and cover with soup mixture.