Beef & Cheese Stuffed Peppers
|Green peppers||4 Medium|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Shortening||1 Tablespoon (Use if necessary) (Optional)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
|Pepper||1 Dash (Generous Dash)|
|Mild process cheese slice||4 Ounce, cut into strips (2 Slices, 2 Ounces Each)|
Remove tops and seeds from peppers; cook in boiling salted water about 5 minutes; drain.
In skillet, brown beef and cook onion until tender (use shortening if necessary).
Stir to separate meat; pour off fat.
Stir in 1 cup soup, rice, and seasonings.
Spoon meat mixture into peppers; arrange in 1 1/2 -quart casserole.
Bake at 375°F. for 25 minutes.
Top with remaining soup and cheese.
Bake until cheese melts.