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As a child I hated green peppers -- or so I thought.  Growing up in a large Iowa farm family and in an era when grocery stores had limited produce, they were not in my mom's genre of cooking.  Her style was pretty classic old school Iowa -- corn, beans, peas, and carrots in a roast.  It wasn't until I went to college that I experience a wider selection of vegetables and learned I liked them. This year I have a bumper crop of green peppers and have been searching for new ways to use them.  Oddly enough I found an old way to use them, stuffed green peppers.  My husband was actually the one that thought of them.  He had remember that at one time he like them.  So I started searching my vintage cookbooks.  As usual I didn't find exactly what I wanted and used 3 different recipes to help figure out amounts, typical ingredients and technique. They actually varied quite a bit and the following is my version.    So a shout out to Betty, Better Homes and Gardens and several Church cookbooks. The winner for my husband -- with the "can of tomato soup".  This does seem to go against my "fresh" theme here, but sometimes you do what makes them happy! Garden Fresh Classic Stuffed Green Peppers   Save Print Prep time 30 mins Cook time 35 mins Total time 1 hour 5 mins   Garden fresh green peppers become a classic family favorite. Author: Mary Lovstad Recipe type: Vegetable/Ground Beef Cuisine: American Serves: 4 to 6 servings Ingredients 4 to 6 green peppers ¼ cup chopped peppers (optional) 1 lb ground beef or ground turkey for a lighter version ½ cup finely chopped onion 1 can concentrated tomato soup or 15 ounces of your...