1 cup minute rice

1 can diced tomatoes  (drain & save juice)

1 egg

1 med. onion chopped

1 Tbsp chopped parsley

1 tsp oregano

salt & pepper

 

Mix all ingredients together.

 

2 can tomato soup

4 green or red peppers

cheddar or American cheese

 

Take 2 cans of tomato soup and mix them with the saved juice from the canned tomatoes. Pour some over the bottom of a 9 X 13" baking dish.

Cut 4 peppers in half and clean them. Put the beef mixture in each half and place on top of the tomato soup meat side facing up. Pour the rest of the soup over the peppers. Bake at 350 degrees for 1 hour. Place a slice of cheese over each pepper for the last 5 minutes and serve!