4 med. size peppers
1 lb. ground round steak
1 c. uncooked instant rice
2 eggs, well beaten
Salt and pepper to taste
2 cans tomato soup
1/2 can water

Blanch in boiling water for 10-15 minutes. Cap the peppers by slicing off the top, remove seeds before blanching.

Mix the ground round, rice and eggs together. Add seasoning. Stuff the peppers, mix water and soup together. Pour over peppers. Bake at 350 degrees for 1 hour. Serve with your favorite potatoes. Oatmeal can be used instead of rice.