Nancy's Stuffed Peppers

• 1 cup brown rice (not the instant cook rice)
• 2 cups water 
• 1 lb. ground chuck
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon minced garlic (from refrigerator jar)
• 1 large onion, chopped 
• 4 or 5 green bell peppers
• 2 cans condensed tomato soup
• ½ soup can water 

Bring rice to boil in the two cups water and simmer for 45 minutes. Stir occasionally, so it does not stick.

Wash and top the green peppers, scooping the ribs and seeds out to discard.

Combine and mix well the ground chuck, cooked rice, salt, pepper, minced garlic, onion and one of the cans of condensed tomato soup. 

In a microwavable covered dish, stuff and place the peppers, open side up.

Mix ½ cup water with the other can of condensed tomato soup, and pour mixture over the tops of the peppers.

Cover the filled dish and microwave 30 minutes on power level 5.
Remove lid and baste the tops of the peppers with the soup mixture that has drained to the bottom of the dish.
Turn the dish, cover again, and microwave for 30 more minutes at power level 5.
Remove, let set for about 5 minutes and serve.