Servings: 4

4 large bell peppers 4 large bell peppers
1 lb lean ground beef 1 lb lean ground beef
½ cup chopped onion ½ cup chopped onion
1 cup cooked rice 1 cup cooked rice
1 clove garlic, minced or 1 t garlic powder 1 clove garlic, minced or 1 t garlic powder
Salt & pepper to taste Salt & pepper to taste
2 can (10 oz) tomato soup 2 can (10 oz) tomato soup
½ cup shredded mozzarella cheese (3 oz) ½ cup shredded mozzarella cheese (3 oz)

Heat oven to 350°F and spray large casserole dish with cooking spray.
Remove stem and cut each bell pepper in half. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In large pan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in cooked rice, salt, garlic and 1 can of the tomato soup (add some water if you want it thinner). Continue to cook until hot.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Mix other can of tomato soup with some water to thin it out and pour over the peppers.
Cover tightly with foil. Bake 15 minutes. Uncover and add cheese to the top of each pepper. Bake about 10 minutes longer or until peppers are tender and cheese is melted.

Can also do 1/2 hamburger, half Italian sausage.  Can also do ½ hamburger, half Italian sausage.