6 lg. green peppers
1 lg. onion, chopped
2 ribs of celery, diced
1 lg. clove garlic, minced
2 tbsp. oil
1 1/2 lbs. lean ground beef
1/3 c. tomato paste
1 (35 oz.) can whole tomatoes, drained & chopped
1/4 c. parsley, minced
2 tsp. oregano
2 tsp. basil
1/4 c. red pepper flakes
1/2 lb. sharp Cheddar, in 1/2 inch cubes

Halve peppers lengthwise, remove seeds and membranes. Blanch in boiling water for 2 minutes, drain. In large skillet, saute onion, celery and garlic 5 minutes. Add beef and brown; stir in remaining ingredients. Fill peppers; place on oiled cookie sheet. Bake 30 minutes. Serve.