Pork Stuffed Bell Peppers

• 1 1/2 lbs ground pork
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (7 ounce) can Mexican-style corn, drained
• 1 medium onion, finely chopped
• 3 large green bell peppers
• 6 slices tomatoes, cut 1/4 inch thick
• parmesan cheese, freshly grated

1. Lightly brown ground pork in large frying pan; pour off drippings.
2. Sprinkle salt and pepper over meat.
3. Add cream of celery soup, corn and onions.
4. Simmer for about 10 minutes.
5. Cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain.
6. Fill pepper halves with meat mixture and place on rack in a roasting pan.
7. Bake in a 350 oven for 15 minutes.
8. Sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with Parmesan cheese; bake 15 minutes longer.

ground pork, salt, fresh ground pepper, cream of celery soup, corn, onion, green bell peppers, tomatoes, parmesan cheese

Taken from www.food.com/recipe/pork-stuffed-bell-peppers-26895 (may not work)