1 1/2 c. rice, cooked
1 1/2 lb. fried onions
1 1/2 lb. ground beef, fried
1/2 lb. ground pork, fried
1 small bunch celery, cook separately until tender
Tomato soup

Wash and core peppers; remove tops and boil 5 minutes; blanch in cold water to stop cooking; drain.

Fill with mixture and bake at 350°F for 30 minutes in a covered dish with 3 cans tomato soup poured over top.

Serve undiluted tomato soup over peppers. Add a little basil or thyme or your favorite seasoning.