Stuffed Bell Peppers

Use 4 firm fresh green peppers (for variety you can mix with red & yellow peppers). Cut stems off peppers and clean out center. Wash and rinse peppers. Discard stems and dice the rest of the top for filling and set aside. Place whole peppers in a heavy pan with enough salted water to cover them. Bring to a boil and reduce to a simmer for 5 minutes. Remove from heat and place in a greased casserole dish that is deep enough to cover peppers

Mix uncooked meat with eggs, salt, pepper, onion, celery, Parmesan cheese, 6 oz can tomato sauce and prepared rice, mix together well. Form mixture into four balls large enough to completely fill each pepper. Spoon a small amount of tomato sauce into each pepper add meat mixture. Cover with sauce (add a little water if needed) and cover with lid or foil, bake at 375 for 1 ½ hours until meat is no longer pink or 165 degrees on meat thermometer placed in center.