Stuffed Peppers

Ingredients:
6 medium green peppers (or any color you like)
1 1/2 pounds uncooked lean ground beef
1 cup cooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1 small tomato, seeded and chopped
1 garlic clove minced
1 tsp salt
1/4 teaspoon pepper
1 can condensed tomato soup, undiluted
1/2 tsp dried basil
1/2 cup shredded sharp cheddar cheese
(I also like to add Lawry's Season Salt and a little worcestershire sauce...just a few shakes)

Cut tops off peppers and remove seeds. In a large pot, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.

In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper, Lawry's and worcestershire sauce. Spoon into peppers. Place in a greased 13x9 inch baking dish. Combine soup and basil; spoon over peppers.

This is what they look like before you cover and bake them...

Cover and bake at 350 degrees for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5-10 minutes longer or until the cheese is melted.

This is what you get!