8 lg. peppers
1 1/2 lb. ground beef
1 c. coarse dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped onion
10 1/2 oz. can tomato soup

Remove stem and seeds from peppers. Boil 5 minutes then drain. Place in baking dish and stuff with the meat mixture and half of the soup. Dilute rest of soup with 1/2 can of water. Pour over peppers and bake 1 hour at 350 degrees.