STUFFED PEPPERS

1½ lbs. ground beef and pork

6 green peppers

1 can tomato soup

3 tblsp. rice, uncooked

2 eggs, beaten

½ tsp. salt

Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake in slow oven (300-f) for 1 hour.