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Stuffed Peppers (to Freeze)

1 lb. hamburger
1 clove garlic, crushed
1 tsp. salt
2 cans tomato soup
8 green peppers
1 c. chopped onions
2 tsp. chili powder
1/2 tsp. black pepper
1/2 lb. sharp cheese, cut up
1-1/2 c. cooked rice

Cook beef, onion, garlic until meat is brown. Add seasonings and soup, simmer covered 10 minutes. Add cheese, cooking until cheese melts. Stir in rice. Cool.
Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool. Place peppers on baking sheet. Stuff with meat-rice mixture. Place in freezer until frozen. Remove, wrap, seal and return to freezer.

To serve: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 for 30-45 minutes.
Tona in Bama

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