6 med. to lg. green peppers
1 1/2 lb. ground beef
4 cans tomato soup
1 c. uncooked rice
1/2 c. chopped onion
1/2 c. chopped mushrooms

Cut tops off peppers; take seeds out; rinse. Mix the rest of the ingredients in a bowl and fill the peppers. Stand the peppers upright in a large pot; add the tomato soup and enough water to come about 1/2-inch below top of the peppers. Put the tops back on the peppers; cover and simmer on medium low heat for 3 to 4 hours.