4 whole(s) large green bell peppers cut into halves with seeds and stems removed
1 can(s) cream of mushroom soup
1 cup(s) minute rice
1 cup(s) water
1 tablespoon(s) salt to taste
Directions:
1. Cut the green peppers in half and clean the seeds out. Drizzle olive oil in the bottom of a rectangular cake pan and put the pepper halves open-side up. Brown the hamburger and add the cream of mushroom soup and 1/2 can of water. 2. Boil 1 cup of water in a sauce pan. Add 1 cup of minute rice. Cover and remove from heat. Let stand for 15 minutes (Follow directions on the box for 2 servings of rice.) 3. Add the rice to the meat mixture then spoon into peppers. Cover with tinfoil and bake for 45 minutes; removing the tinfoil the last 10 -15 minutes if you want a little crunch on the top.
