Stuffed Peppers

Florence Kaetsu Kitamura, Class of 1953

• 6 medium green peppers
• 1 cup cooked rice
• 1 tsp salt
• 1/4 tsp pepper
• 3 Tbsp minced onion
• 1 lb ground round
• 1 can cream of mushroom soup, undiluted

Wash peppers and cut off tops and remove seeds. Parboil for 2 minutes; drain and rub outer skin with shortening. Brown ground round and add onions and seasonings. Add rice and half of soup. Stuff in peppers and place in baking dish. Spoon rest of soup on top of stuffing and bake in 350 degree oven for 45 minutes.

Yield: 6 servings