6 lg. green peppers
1 1/2 tsp. salt
1 1/2 c. cooked rice
1/4 tsp. pepper
1 c. sliced onions
6 whole cloves
2 1/2 c. canned tomatoes
1 c. boiling water
3 c. diced or coarsely ground cooked ham
1/4 c. butter
4 pepper corns
1 c. condensed tomato soup (undiluted)

Wash peppers, cut thin slices from stem end, remove all seeds. Cook peppers in boiling salted water in Dutch oven 5 minutes. Drain reserved liquid. Combine ham, rice, and pepper.

Fill drained green pepper with this mixture. Melt butter in Dutch oven, add onion, saute until golden brown. Tie peppercorns, cloves in small pieces of cheesecloth. Add tomato soup, canned tomatoes, spice bag liquid in which peppers were boiled to onion mix.

Stand peppers upright in sauce. Cover, simmer over low heat for 30 minutes. Makes 6 servings.