Cut the green peppers in half and clean the seeds out. Drizzle olive oil in the bottom of a rectangular cake pan and put the pepper halves open-side up. Brown the hamburger and add the cream of mushroom soup and 1/2 can of water.
Boil 1 cup of water in a sauce pan. Add 1 cup of minute rice. Cover and remove from heat. Let stand for 15 minutes (Follow directions on the box for 2 servings of rice.)
Add the rice to the meat mixture then spoon into peppers. Cover with tinfoil and bake for 45 minutes; removing the tinfoil the last 10 -15 minutes if you want a little crunch on the top.
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