Stuffed Bell Peppers

Directions

1. 1
   Cut large pepper in half and remove seeds.
2. 2
   Place in roasting pan.
3. 3
   Mix 3 tablespoons catsup and 3 tablespoons mushroom soup in a small bowl.
4. 4
   Mix all other ingredients in a large bowl.
5. 5
   Mix with hands until well blended.
6. 6
   Fill peppers until all mixture is used (heaping, if necessary).
7. 7
   Use mixture in small bowl to spread over top.
8. 8
   Fill pan 1/4 full with water.
9. 9
   Cook in 325° oven for 1 1/2 hours.
10. 10
    Freeze leftover cooked peppers in foil for later use.