Stuffed Green Peppers

I love stuffed green peppers.  Every time I make them, I wonder why I don't do it more often.  This is a nice way to bring a little sunshine into a dreary winter day.  You can also slice your peppers in half before filling them if you want to try something a little different.  The peppers will lay nicely in the bottom of your pan and won't take quite as long to cook.

STUFFED PEPPERS

• 1½ lbs. ground beef
• 6 green peppers
• 1 can condensed tomato soup
• 3 tblsp. rice, uncooked
• 2 eggs, beaten
• ½ tsp. salt
• 1/8 tsp ground black pepper

Pre-heat oven to 325 degrees.  Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake at 325 degrees for 1 hour.