Stuffed Peppers

Cook the meat, onion and garlic until brown.

Add seasonings, tomato soup and tomato paste.

Simmer, covered, 10 minutes. Add cheese. Cook slowly until cheese melts, then stir in rice; cook. Cut peppers. Remove seeds and cook in boiling water (salted) for 3 minutes. Drain and cool on rack. Fill peppers with meat mixture. Freezes well.

When ready to serve, thaw peppers and cook partly thawed peppers in pan covered with foil at 400° for 35 to 40 minutes.