4 lg. or 6 sm. green peppers
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, pressed
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 cube bouillon with 1 c. water
1 (15 oz.) can tomato sauce
1 c. Pepperidge Farm dressing
1 lb. ground chuck
1/4 c. Parmesan cheese
Butter

Preheat oven to 350 degrees. Clean peppers, slice tops off, remove stem and chop up. Peppers may be left whole, filled, stood upright or sliced in half lengthwise. Lay in a 13"x9" pan.

Brown meat with onion, pepper, celery and seasonings. When cooked add 1/2 cup of broth, cheese and stuffing. Toss until well mixed. Fill peppers.

Combine remaining broth with tomato sauce. Place a small dot of butter on each pepper. Pour 1/2 of sauce over peppers. Cover and bake 30 minutes. Pour remaining sauce over peppers, cover and bake another 30 minutes.