Stuffed Peppers
by Alice Nulle

3 to 6 large peppers
2 onions, chopped
2 tablespoons butter
1 1/2 pounds ground beef
2 cloves garlic, mashed
1/4 cup raw rice
1 can tomato soup

Cut thin slice from stem of peppers.  Remove seeds and drop in boiling water for 5 minutes.  Remove and drain.  Saute onions in butter.  Add beef and garlic.  Stir with fork while sauteing.

Cook rice in boiling salt water until almost done.  Drain and add to beef mixture and cool.  Stand peppers upright in baking dish and fill with beef/rice mixed with soup.  Bake 45 minutes at 350 degrees.