Plantation Stuffed Peppers

1 lb. ground beef

1 clove garlic, chopped 1 tsp. salt

¼ tsp. pepper

112 lb. cheddar cheese, grated

1 c. chopped onion

2 tsp. chili powder

8 medium peppers

2 cans tomato soup

11 fa c. cooked Minute Rice

Cook beef, onion, and garlic in skillet until brown. Add seasonings and tomato soup. Simmer for 10 minutes. Add cheese and cook slowly, stirring occasionally until cheese melts. Stir in cooked rice. Cut peppers in half lengthwise. Remove membranes and seeds. Cook in boiling water for about 3 minutes or until barely tender. Drain peppers and cool. Place peppers on baking sheet or in a shallow pan. Stuff with the rice and meat mixture. Add shredded cheese on top. Return to the oven until heated through. Serves 8.