4 lg. green peppers
1 lb. ground beef
Salt
Pepper
1 can vegetable beef soup (undiluted)
3 tsp. instant minced onion
1/2 c. celery (chopped)

Cut top from peppers and save to use later. Clean and par-boil peppers until tender (drain). Brown beef in skillet. Add salt and pepper to taste. Reduce heat and add soup, onion and celery. Simmer until celery is tender. Place green pepper in an ungreased baking dish. Fill centers with beef mixture. Cover with pepper tops. Spoon a little tomato soup over top. Bake uncovered for 30 minutes at 350 degrees.