3 lg. green peppers, halved
1/2 c. celery, chopped
1/2 c. onions, chopped
2 tbsp. water
2 tbsp. Wesson oil
2 (15 oz.) cans corned beef hash
1 (8 oz.) can Hunt's tomato sauce with mushrooms (or plain sauce & add mushrooms)
Grated Parmesan cheese

Remove seeds and pulp from peppers. Cook in salted water (boiling) for 5 minutes; drain. Lightly cook celery and onion in oil. Add hash and 1/2 can of tomato sauce and mix well. Spoon into pepper halves. Place in skillet casserole. Pour on remaining sauce. Add water in skillet or casserole; cover; simmer for 10 minutes or bake at 350 degrees for 25 to 30 minutes. Sprinkle cheese on top. Serves 6.