Filled Peppers With Meat

1 1/2 lb , ground

3 T Rice, uncooked

1 c Corn flakes

2 ea Egg, well beaten

1/2 t Salt

6 ea Bell pepper, green

1 cn Tomato soup (large)

Note: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.