2 med. green peppers, halves
1/2 lb. ground beef
1/4 c. finely chopped onions
1/4 c. finely chopped celery
1 garlic clove, minced
2 tbsp. butter
1 (7 oz.) can whole kernel corn
1 can whole tomatoes
2 tbsp. water
1 tsp. salt
1 tsp. chili powder
1/2 c. shredded Cheddar cheese
Comino to your taste

Remove seeds and core from green peppers. Cook in boiling water for 4 minutes. Drain well and place in shallow baking dish. Brown meat in skillet. Then remove from skillet and discard any drippings. Saute onions, celery and garlic in butter in the skillet until tender, but not brown. Add tomatoes and break into pieces with a fork; add water and simmer, about 5 minutes. Measure 3/4 cup tomatoes mixture; stir into cooked beef, add corn, salt, salt and chili powder. Spoon into pepper halves, top with remaining tomato mixture and sprinkle with cheese. Bake at 375 degrees for 20 minutes or until peppers are tender. 4 servings.