Autumn Comfort Food....

It's a variation on Stuffed Green Peppers. We had a surplus of green peppers in the late garden this year, but they were funny sizes and shapes--not stuffable, if you know what I mean. So I par-boiled about half a dozen of them, after cutting off the stems and seeding them. I cut the peppers into nice bit-sized chunks; buttered a 9 X 13 inch baking dish and layered them in with alternating strata of about a lb. browned ground beef, half a chopped onion, a couple of cans of Campbells Tomato Soup concentrate, salt, pepper, about a cup of cooked rice, about a cup good shredded cheddar cheese and some old bread or cracker crumbs. Everything is cooked, so heat it up in a 350-degree overn for 30-40 minutes. Yummy--the taste of stuffed green pepper without the committment! And plenty of left overs if you are an empty nester!! Or use your favorite stuffed pepper recipe. The Campbells Soup seems to be important, however. It never tastes right if you mess with that. Don't dilute the soup.