Stuffed Green Peppers

Here's one of my favorite things to do: use left overs to make a second meal! Night number 1: ground beef enchiladas with spanish rice. Instead of using all the ground beef in the enchiladas, I save some.  I usually like to wait a day between the enchiladas and the left over meal just so it doesn't seem like you're eating the same thing over and over. So, on night 3 or 4: Stuffed green peppers: Mix the ground beef and rice in a pan to warm it up. Add some shredded cheese... and voila! I boil the peppers for about 5 min in water. Then, fill the peppers with the meat/rice mixture. Mix a can of tomato soup with some water and pour it over the peppers. Cover with aluminum foil and bake at 350 for about 15 min. They are so easy and yummy! Plus, the best part... you don't waste anything!