1 lb. ground beef
1 c. chopped onion
1 clove garlic, chopped
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2 (10 1/2 oz.) cans condensed tomato soup
1/2 lb. sharp cheese, shredded
1 1/2 c. parboiled rice
8 med. green peppers

Cook ground beef, onion and garlic in skillet until brown. Add seasonings and soup; simmer, covered, 10 minutes. Add cheese. Cook slowly, stirring occasionally until cheese melts. Stir in rice. Cool. Cut peppers in half, lengthwise. Remove membrane and seeds. Cook in boiling salted water to cover until barely tender (3 minutes). Drain and cool. Place peppers on baking sheet. Stuff with rice mixture. Cover with foil and bake at 400 degrees for 30 to 45 minutes.