Quick & Easy Stuffed Peppers
Brown meat, drain off grease. Salt and pepper to taste. Remove from heat and mix in 1 can of Spanish rice. Fill cored and green peppers. In same pan used to brown meat, blend in 1 can of tomato soup and 1/2 can of water. Arrange peppers in this mixture. Cover and simmer on top of range for 30-40 minutes, or until peppers are tender.