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

PEPPERS:

3 qts. water
6 lg. green peppers
3 c. soft bread crumbs
1 1/3 c. (4 slices) diced bologna or salami
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

1. Put oil and onion in a large skillet. Cook over medium direct heat until onion is golden and transparent, about 10 minutes.

2. Add remaining sauce ingredients; mix thoroughly. Simmer for 30 minutes, stirring occasionally.

3. Prepare peppers while sauce is simmering. Boil three quarts water in a large saucepan over medium direct heat. Clean peppers removing stems, tops, seeds and pulp, leaving shells unbroken. Blanch pepper in boiling water for 5-10 minutes; drain and remove.

4. Mix together the remaining pepper ingredients for stuffing. Lightly fill the pepper shells with stuffing, do not pack.

5. Place stuffed peppers in the oblong baking dish. Pour warm sauce over peppers.

6. Bake at 325 degrees for 1 hour or until bubbly hot.