Stuffed Peppers

4 green bell peppers
1 lb meatloaf mix... beef, pork and veal
1/2 cup cooked rice
1 large cans tomato soup
Salt and pepper

Preheat oven to 275 degrees.

Bring water to boil in a large pot.   Slice the top off of the 4 peppers, remove seeds and wash thoroughly.   Add to boiling water.  Cook for 5 or 6 minutes.

Cook rice.   When done, mix well with meatloaf mix, adding salt and pepper. 

Place drained peppers in small roasting pan.   Stuff with meat and rice mix.   Cover pan, place in preheated oven and cook for an hour.   When the hour is almost over, cook large can of tomato soup.  Remove roasting pan from oven and using turkey baster, remove excess water from bottom of pan and also from inside each pepper. 

Ladle all the soup over the top of the peppers.   Place back in oven for about two more hours, basting with tomato soup every half hour.