Stuffed Bell Peppers - cooking recipe

Ingredients

4 extra large or 8 small bell peppers
2 lb. ground beef
2 eggs
1 Tbsp. onion flakes or chopped onion
2 Tbsp. soy sauce
5 Tbsp. catsup
1 can cream of mushroom soup
1 c. cooked rice

Preparation

Cut large pepper in half and remove seeds.
Place in roasting pan.
Mix 3 tablespoons catsup and 3 tablespoons mushroom soup in a small bowl.
Mix all other ingredients in a large bowl.
Mix with hands until well blended.
Fill peppers until all mixture is used (heaping, if necessary).
Use mixture in small bowl to spread over top.
Fill pan 1/4 full with water.
Cook in 325\u00b0 oven for 1 1/2 hours.
Freeze leftover cooked peppers in foil for later use.