Stuffed Pepper Casserole

2 cups Minute Rice
2 cans condensed tomato soup
1 lb. uncooked ground beef (turkey can be substituted)
2-3 large green peppers, seeded and sliced into small strips
1 large yellow onion, chopped or 1/2 package frozen chopped onions
1 can diced tomatoes, drained
shredded cheddar cheese (optional)
Black pepper to taste

Preparation
Preheat oven to 400 degrees F. Mix rice and soup thoroughly to cover rice. Add ground beef, green peppers, onion, and tomatoes. Sprinkle with cheese, if desired. Pepper to taste. Place in greased casserole dish, cover and cook for 35 minutes, then uncover and cook for addditional 25 minutes. Make sure rice is cooked thoroughly.

Source: Leslie Kane