Stuffed Bell Peppers

4 bell peppers
1 lb lean ground beef
1 onion, chopped
2 cloves garlic; minced
1 can Cream of Mushroom or Chicken Soup
1 cup shredded cheese (I used a colby cheddar mix)
1 cup cooked white rice
salt and pepper to taste

Preheat oven 350.

Cut and seed your bell peppers, removing any pithy veins, chop the "lids".

Combine all in a large bowl reserving enough cheese for topping the last few minutes.

Stuff your peppers and place in a casserole dish or muffin pan.  Make sure your peppers are standing securely so they won't tip over when they cook.

Bake uncovered 45-60 minutes (oven vary). Top with cheese the last few minutes of cooking.