This is an old family favorite and I'm making it tonight. Now that the fall weather is hitting some of us; it's a great thing to make. And, it freezes well if you want to make it up ahead of time and pull it out to thaw then cook.

Ingredients:

3-4 green peppers, cleaned out and cut in half
2 lbs ground beef
2 cups cooked white rice (you could substitute other types of rice)
seasoning salt/Mrs. Dash...any all purpose seasoning you like
1 egg
2 cans tomato soup
1 large can tomato sauce

Cook rice to directions, mix the rice and beef together, add in seasoning salt and egg (stir again), add in 1/2 can of tomato sauce.

Place the green peppers in a large casserole dish. Fill the green peppers with the mixture.
Cut up one of the green peppers and mix it into the remaining beef mixture.
Put the remaining beef mixture in either a small casserole dish or a small loaf pan.

Pour one can of tomato soup over each dish (the peppers and the beef mixture in the small loaf pan).
Pour the remaining tomato sauce over the top of the stuffed green peppers.

Cook covered (aluminum foil or a casserole dish cover) on 350 degrees for 1 hour. Check at 45 minutes since oven temperatures vary.

***Note, I cook the extra beef with just chopped up green pepper in it because sometimes my kiddos like it that way instead of stuffed into a large green pepper. You can just make all stuffed green peppers but I like this variation.


Enjoy!