Stuffed Bell Peppers - cooking recipe

Ingredients

5 large bell peppers
1 1/2 lb. ground chuck
1 c. cooked rice
1 can tomato soup
4 Tbsp. chopped onion
1 tsp. salt
1 tsp. black pepper
1/4 lb. sharp Cheddar cheese

Preparation

Boil pepper pods after seeds have been removed in salt water for 5 minutes; let cool.
Cook meat in skillet with onion, salt and pepper together until meat is done.
Add 1/2 can of tomato soup and rice all together.
Stand your peppers in a baking dish and stuff each one.
Add rest of soup on top of peppers.
Bake at 350\u00b0 for 45 minutes.
Ease out of oven and put a slice of cheese on top of each pepper.
Put back in oven until cheese melts.