6 med. green peppers
1 lb. ground beef
2 tbsp. oil
1/2 c. each celery and onion, chopped
2 c. hot cooked rice
1 1/2 c. Swiss cheese, shredded (divided)
1 (16 oz.) can tomato, chopped and drained
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil, crushed
1 (16 oz.) can tomato sauce

Remove tops and seeds from peppers. Parboil for 5 minutes; drain. In skillet, brown beef in oil; stir to break into bits. Add celery and onion. Cook until tender.

Blend in rice, 1 cup cheese, tomato, salt, pepper and basil. Spoon into peppers. Place cut side up in baking dish.

Spoon tomato sauce around peppers. Bake at 350 degrees for 30 minutes, covered. Uncover, sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted. Makes 6 servings.