Stampede Trail Stuffed Bell Peppers 
World Wide Gourmet FoodsFriday, September 12, 2008
Ingredients:
1 pkg Stampede Trail Bell Pepper and Rice Soup
15 oz Tomato Sauce
8 oz Chicken, diced
5-8 Bell Peppers, whole
Directions:
Place 8 cups water into your soup pot, add complete soup package except for rice. Bring to boil, add 15 ounce can tomato sauce, and 8 ounces cooked chicken, return to boil, add rice. Reduce to simmer about 30 minutes until rice is done.Prepare the bell peppers by slicing the thick end (top) off the bell peppers and clean the seeds out of the peppers.
Once the soup has cooled, spoon the thickened soup into the bell peppers.
Place on cookie sheet and cook at 350 degrees for 45 minues.
Top with sour cream, jalepenos, or cheese.