Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
Fill each pepper half with meat mixture.
Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
Serve over cooked white rice.
Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.