3 lg. green peppers, cut in half lengthwise
1 lb. ground chuck
Onion & garlic salt
1/2 tsp. celery seed
1 can tomato rice soup

Parboil peppers in salted water to cover for 3 minutes. Drain and put aside.

Brown ground chuck, sprinkle with onion and garlic salt. Add soup.

Put pepper shells in casserole and fill with mixture until heaping. Sprinkle with grated cheese and place in microwave for several minutes or until cheese is melted. Serve immediately.