Stuffed Peppers

1. 1

   Halve the peppers.

2. 2

   Cut the tops off and seed them.

3. 3

   Mix the ground beef, egg, and minced onion thoroughly.

4. 4

   Pack 1/4 of the mixture into each pepper half.

5. 5

   Brown the pepper, meat side down, in a non-stick skillet.

6. 6

   Once the meat is browned, flip the pepper over and brown the pepper side.

7. 7

   When the pepper is nicely browned, pour the tomato soup over the peppers.

8. 8

   Rinse out can with about 1/4 cup water, and pour over peppers.

9. 9

   Cover the pan and simmer about 45 minutes, or until done.

No additional tips available.