Stuffed Peppers 


350o 1 hour (depending on size)


3-4 red (or green) bell peppers

1 lb ground chuck, uncooked

¼ cup rice

Little bit of onion, chopped

Salt & pepper to taste

2 cans tomato soup


Cut out stem and clean out inside of peppers (rinse loose seeds out)

Cook rice according to package (with salt)

In medium bowl, mix together hamburger, rice, onion, salt & pepper to taste and ½ can of soup

Stuff meat mixture into peppers 

In large cooking pot, place 1 can of soup on bottom

Place peppers in pot and spoon the rest of the soup over the top of the peppers


To check if done, use a fork to pierce pepper.  If tender, they are done.