3 lg. green peppers, halved lengthwise
1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. Wesson oil
2 (15 oz.) cans corned beef hash
1 (8 oz.) can Hunts tomato sauce with mushrooms
2 tbsp. water
Grated Parmesan cheese

Remove seeds and pulp from peppers; cook in salted boiling water for 5 minutes. Drain. Lightly cook celery and onion in Wesson oil. Add hash and 1/2 can Hunts sauce; mix well. Spoon into pepper halves; place in skillet. Pour on remaining Hunts sauce. Add water to skillet. Cover; simmer 10 minutes. Sprinkle with cheese. 6 servings.