Mom’s Stuffed Peppers Name: Anita Korbal Base: Luke AFB Recipe: Mom’s Stuffed Peppers ½ to ¾ pound of hamburger 1 cup rice, cooked 6 green peppers or colored peppers 2 cloves garlic, mashed or finely chopped 1 medium onion, chopped Salt and pepper to taste 1 large can tomato soup Fry hamburger with onion and garlic, salt and pepper, drain fat. Cool. In large bowl combine meat with cooked rice and mix well. Core out peppers or if really large cut in half. Fill peppers with mixture You can also use cabbage if you can’t eat peppers. Meat and rice. Place in oven safe container or foil throw away tin. Make Soup according to directions and warm in pan. Pour soup over and around peppers. Cover with tin foil, tight. Bake at 350 degrees for 30 to 45 minutes. I have also made this on my gas grill when it is hot in the summer. I cook on low/med for about the same time. (Use an oven thermometer to check the temperature.) I serve with mashed potatoes and a salad. The tomato soup acts as gravy.