4 lg. or 6 sm. green peppers
1 can corned or roast beef hash
1 onion, finely chopped
1 tsp. celery salt
1/3 c. buttered crumbs
1 can tomato soup
1/4 c. water
1 tbsp. butter

Cut stem and remove seeds from peppers. Cut large ones in half lengthwise; leave small peppers whole. Plunge into boiling water for 4 minutes, then drain. Mix hash with onion, celery salt, salt, and pepper; fill peppers. Top with buttered crumbs. Arrange some peppers upright in deep baking dish. Heat soup with water and butter and pour over peppers. Bake at 350 degrees for 30 minutes longer to brown. May use tomato sauce in place of tomato soup.