4 large green bell peppers
3/4 lb. ground beef
1/3 c. rice, cooked
1 tsp. salt
dash pepper
1 egg
1/3 c. onion, chopped
1- 10 3/4 oz. can tomato soup
1 1/2 c. water

Remove seeds and wash peppers. Mix beef, rice, salt, pepper, egg, onion and 1/2 c. soup. Stuff peppers lightly and place in shallow pan. Top each pepper with 1 tbsp. soup. Mix remaining soup and water, pour over peppers.

Bake at 350°F for about 35 to 45 minutes.

Serves 4.