2 tbsp. salad oil
1 med. onion, chopped
2 (6 oz. each) cans tomato paste
2 c. water
1 tbsp. wine vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. garlic salt

PEPPERS:

3 qt. water
6 lg. green peppers
3 c. soft bread crumbs
1 1/3 c. diced bologna or salami (about 4 slices)
1/2 c. grated cheddar cheese
2 hard cooked eggs, chopped
1/8 to 1/2 tsp. black pepper
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. oregano

Put oil and onion in a large skillet. Cook over medium direct heat until onion is golden and transparent, about 10 minutes. Add remaining sauce ingredients; mix thoroughly. Simmer for 30 minutes, stirring occasionally.

Prepare peppers while sauce is simmering. Boil three quarts water in a large saucepan over medium direct heat. Clean peppers by cutting around stems, removing tops, seeds, and pulp, leaving shells unbroken. Blanch peppers in boiling water for 5 minutes; drain and remove.

Mix together the remaining pepper ingredients for stuffing. Lightly fill the pepper shells with stuffing; do not pack. Place stuffed peppers in Pyrex brand oblong baking dish. Pour warm sauce over peppers. Bake in a preheated 325 degree slow oven for 1 hour or until bubbling hot. Serve.