1 1/2 lbs. ground pork
1 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can cream of celery soup
1 (7 oz.) can whole kernel corn, drained
1 med. onion, chopped fine
3 lg. green peppers
6 tomatoes, sliced 1/4 inch thick
Salt
Parmesan cheese

Lightly brown pork in large skillet; drain. Add salt, pepper, celery, corn, and onion. Cook slowly 10 to 12 minutes. Stir a time or two while cooking. Cut peppers in half lengthwise. Remove seeds and membrane; cook in boiling water 2 minutes. Drain. Fill pepper halves with meat mixture. Place on rack in roasting pan. Bake at 350 degrees for 15 minutes. Sprinkle salt on tomato slices. Place on top of stuffed peppers. Sprinkle with Parmesan cheese. Bake 15 minutes longer. Enjoy.