Thick fleshed varieties of peppers are usually sweet; thin-fleshed varieties are hot. Select firm smooth peppers of good color and shape.

Wash peppers; cut large ones in half lengthwise; remove a slice from stem end of small ones. Remove seeds and cut away seed parts, leaving a clean shell.

Place in boiling salted water and boil 5-8 minutes or until almost tender. Drain.

Stuff each pepper half as directed below. Place in a shallow baking dish containing a small amount of water. Bake in 375 degree oven for 25-30 minutes or until browned.

MEAT AND RICE STUFFING:

1 lb. beef or other meat, ground
1 tbsp. onion, grated
1/3 c. celery, finely chopped
1 1/2 c. cooked rice
Salt & pepper
Tomato or Creole sauce