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 process cheese, shredded or sliced
1 1/2 c. cooked parboiled rice
8 med. green peppers

Cook ground beef, onion and garlic in skillet until meat is browned. Add seasoning and tomato soup, simmer covered 10 minutes and cheese. Cook slowly, stirring occasionally until cheese melts. Stir in rice, cool. Cut peppers in half lengthwise. Remove membranes and seeds. Cook in boiling salted water to cover until barely tender, about 3 minutes. Drain and cool. Place peppers on baking sheet. Stuff with rice mixture. Bake at 400 degrees.

TO FREEZE: Place in freezer until peppers are frozen. Remove, wrap frozen peppers in foil or plastic wrap. Label, date, return to freezer.

TO SERVE: Remove wrapped. Place partially thawed peppers in shallow pan. Cover with foil. Bake in hot 400 degree oven for 30 to 45 minutes.