Stuffed Peppers

• 1 lb. ground beef
• 1 c. chopped onion
• 1 clove garlic, minced
• 2 tsp. salt
• 1/2 tsp. black pepper
• 2 cans condensed tomato soup
• 1/2 lb. sharp cheese, grated
• 1 1/2 c. cooked rice
• 8 medium green peppers

1. Cook beef, onion and garlic in skillet until meat is browned. Add seasonings and tomato soup.
2. Simmer covered 10 minutes.
3. Add cheese and cook slowly, stirring occasionally until cheese melts. Stir in rice and cool.
4. Cut peppers into halves lengthwise; remove membranes and seeds.
5. Cook in boiling water covered until barely tender.
6. Drain and cool.
7. Place peppers on pan.
8. Stuff with rice mixture.
9. Bake in hot oven at 400u0b0 for 30 to 40 minutes.
10. These freeze well.
11. Remove from freezer and partially thaw.
12. Cover with foil and bake.

ground beef, onion, clove garlic, salt, black pepper, tomato soup, sharp cheese, rice, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671986 (may not work)