Nina's Stuffed Pepper

Directions

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   1.
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   Preheat oven to 350 degrees.
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   2.
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   Slice each pepper in half and remove stem and seeds.
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   3.
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   Peel potato and cube into 1/2 inch pieces.
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   Cube beef into 1/2 inch pieces.
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   4.
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   Mix cream corn, potato, onions, beef, salt, pepper, onion powder, and 1/2 of one of the cans of tomato soup.
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    5.
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    Tear bread into 1/2 inch pieces and fold into the vegetable and beef mixture.
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    6.
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    Spread the other half a can of tomato soup into the bottom of a dutch oven or roaster pan.
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    Add 1/2 cup of water.
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    7.
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    Evenly distribute the meat and veggie mixture among the bell pepper halves and place them in the pan, filled side facing up.
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    8.
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    Spoon the 2nd can of tomato soup over the peppers.
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    9.
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    Cover and bake for 1 1/2 hours.
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    Footnotes.