Cook 1/3 cup rice. Cook 4 or 5 whole peppers for 10 minutes only. Cut in halves and cool. Then cut 1/2 cup onion and 1/4 cup celery with leaves and cook these in 2 tablespoons oil until nearly tender. Add 1 pound lean ground meat and cook until the red is out. Add to this the cooked rice and 8 ounces of canned tomato sauce. Season with thyme, salt, pepper and bacon bits. Stuff cooled pepper halves with this mixture and top with another 8 ounce can of tomato sauce. Cook 20-25 minutes in a 350 degree oven.