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Plantation Stuffed Peppers

8 medium green peppers, tops and seeds removed
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) tomato soup, undiluted
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cooked rice

In boiling salted water, cook peppers for 3-5 minutes. Remove and set
aside. In a skillet, cook beef, onion and is tender. Drain any fat.

Printed from tasteofhome.com Nov 19, 2008

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Plantation Stuffed Peppers cont.

Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in
cheese; cook and stir until melted. Stir in rice. Fill peppers; place
in a shallow baking dish. Bake at 350° for 20 minutes.

Yield: 8 servings.