Wash and core 8 large bell peppers.

Parboil the bell peppers.

In a large bowl, combine 1 lb raw hamburger, 1 can mushroom soup, 1/2 cup water, 1 cup raw rice, and 1 envelope dry onion soup mix.

Mix the ingredients thoroughly until well combined.

Stuff each bell pepper with the meat and rice mixture.

Place the stuffed peppers in a baking dish.

Cover the baking dish.

Bake at 325°F for 1 1/2 hours, or until the rice is cooked and the peppers are tender.

Let cool slightly before serving.

For casserole variation, chop one pepper and add to the remaining mixture and bake for 2 hours at 325°F.