Stuffed Peppers

4 large green peppers, tops removed, cleaned and seeded

1 3/4 c cooked white rice

1 lb ground beef

1/4 TSP salt

1/8 TSP pepper

1/4 TSP garlic powder

1/3 c onion, chopped

1 can tomato soup

8 slices of provolone cheese

In a large pot, boil water. Add peppers and boil for 5 minutes. Remove from water and set aside. 

In a large skillet add ground beef, salt, pepper, onion and garlic powder and cook thoroughly.

Preheat oven to 325 degrees.

After draining the meat return to the skillet. Add rice and tomato soup. Fill peppers with mixture and set in a casserole dish or large pie dish. Top each pepper with 2 slices of provolone cheese. Bake for 20 minutes.