Classic Stuffed Green Peppers

• 6 medium green peppers
• 1-1/2 pounds lean ground beef (90% lean)
• 1 cup cooked long grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 small tomato, seeded and chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/2 teaspoon dried basil
• 1/2 cup shredded sharp cheddar cheese

1. Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.
2. In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers.
3. Cover and bake at 350u0b0 for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

green peppers, lean ground beef, rice, onion, celery, tomato, garlic, salt, pepper, tomato soup, basil, cheddar cheese

Taken from www.tasteofhome.com/recipes/classic-stuffed-green-peppers/ (may not work)