Stuffed Bell Peppers in Tomato Soup

Ingredients

• 6 green bell peppers
• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 1/8 cup water
• 1 cup raw rice
• salt and pepper

• 2 (10 3/4 ounce) cans campbell's tomato soup

• 1 (12 ounce) can evaporated milk
• 2 tablespoons sugar

Directions

1. 1

   Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.

2. 2

   Mix together the beef, onion, water, rice, salt & pepper.

3. 3

   Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).

4. 4

   Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.

5. 5

   Cook on low for 90 minutes until the stuffing is cooked through.

6. 6

   Drain the water, reserving the liquid.

7. 7

   Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.

8. 8

   Warm and add the peppers. Enjoy!