6 medium green peppers
1 lb. ground beef
1 small onion
1/2 tsp. salt
dash of pepper
1 cup soft bread crumbs
1 egg beaten
1 can tomato soup
Cut tops of peppers; remove stems and seeds; wash and tun upside down to drain.
Combine rest of ingredients except save 1/2 the soup.
Stuff peppers with this mixture.
Cover & boil in 1 1/2" of water for 30 minutes.
Heat the rest of the soup and pour it over the peppers when serving.