Stuffed Peppers

Mix ground meat, onion powder, garlic powder, salt and pepper, parsley flakes and cooked rice together. Add a small amount of undiluted soup to mixture. Stuff into parboiled peppers that the tops and insides have been cleaned out. Cover with tomato soup that has been diluted with 1/4 can of water and drained tomatoes. Bake at 375 degrees for 1 1/2- 2 hours, until internal temperature has reached 170 degrees F. Note: Pampered Chef clay baker may be used. Bake at 400 degrees for 1 hour or until internal temperature reaches 168 degrees. Place cookie sheet on shelf below in case "spillover"! Top with shredded cheese of choice.