4 lg. green peppers
2 tbsp. olive oil or salad oil
3 stalks celery, diced
3 tbsp. chopped parsley
1 tsp. sugar
1/2 c. freshly grated Parmesan cheese
Boiling salted water
3 lg. carrots, shredded
1 lg. onion, chopped
1 (15 oz.) can marinara sauce
Salt and pepper

Cut peppers in half lengthwise; discard seeds and stems. Cook peppers in boiling water until just tender crisp when pierced, 3 to 5 minutes. Remove from water with a slotted spoon; drain and set aside. Heat oil in frying pan over medium heat. Add the carrots, celery, onions, and parsley. Cook, stirring, until onions are limp, about 5 minutes. Stir in the marinara sauce and sugar. Season to taste with salt and pepper; heat through.

Evenly spoon carrot mixture into pepper shells; sprinkle cheese over top. Arrange on a baking sheet and broil 4 inches from heat until cheese is bubbly.