6 med. green peppers
1 lb. ground beef
2 tbsp. grated onion
1/2 tsp. salt
Dash of pepper
1 c. soft bread crumbs
1 egg, slightly beaten
1 can tomato soup

Cut tops off peppers. Remove stems and seeds, wash and turn upside down. Combine meat, onion, salt, pepper, bread, egg and 1/2 soup. Stuff peppers. Cover and boil in 1 to 1 1/2 inch salted water 30 minutes or until tender. Drain and add remaining soup on top when serving.