1 lb. ground beef
1 c. chopped onion
1 clove garlic, chopped
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2 cans condensed tomato soup
1/2 lb. sharp processed cheese, shredded
1 1/2 cooked rice
8 medium green peppers

Cook ground beef, onion and garlic in skillet until browned. Add seasonings and tomato soup. Simmer, covered, 10 minutes. Add cheese. Cook slowly, stirring until cheese melts. Stir in rice and let cool. Cut peppers in halves lengthwise. Remove all the inside. Cook in boiling salted water (cover peppers with water) until barely tender, approximately 3 minutes. Drain and cool. Place peppers in shallow pan. Stuff with rice mixture.