6 green peppers, stems and seeds removed, drain
1 lb. ground beef
3/4 c. instant rice
1 tsp. salt
1/4 tsp. pepper
1/3 c. chopped onion
1/2 can condensed tomato soup

Cook peppers in boiling water for 5 minutes. Mix rest of ingredients. Stuff peppers with meat mixture. Stand upright in small roaster. Pour over remaining soup diluted with 1/2 a soup can of water. Bake covered for 45 minutes; uncovered 15 minutes longer at 350 degrees. Squirt a little ketchup on each pepper before baking.

NOTE: When I have green peppers on hand I blanche them and freeze them. They are ready for stuffing whenever you wish.