Ingredients
8 medium green peppers, tops and seeds removed1 pound ground beef1 cup chopped onion1 garlic clove, minced2 teaspoons chili powder1 teaspoon salt1/2 teaspoon pepper2 cans (10-3/4 ounces each) tomato soup, undiluted2 cups shredded cheddar cheese1-1/2 cups cooked rice
Preparation
In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
