1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 tbsp. vegetable oil
1/2 lb. ground beef
1 lb. can of baked beans
1 1/4 c. grated cheddar cheese (divided)
4 med. sized bell peppers

In medium skillet, saute the onion and celery in oil; push to one side. Add ground beef and brown well. Turn heat to low and blend meat with onion and celery. Add the baked beans and one cup of cheese. Stir until all is combined and cheese is melted. Core and remove seeds from peppers and parboil for 3 to 4 minutes in salted water. Drain and cool. Place cooled peppers upright in 2 quart corningware with lid. Stuff each pepper with meat and bean mixture. Top each pepper with remaining cheese. Cover and bake in preheated 350 degree oven for 30 minutes. Makes 4 servings.