Stuffed Peppers

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Stuffed Peppers :

4 medium-sized red peppers
1 lb. Lean ground beef
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
½ tsp. fennel seeds
2/3 cup cooked rice
½ cup Peach Salsa
½ tsp. salt
¼ tsp. pepper
1 ( 10 ¼ oz.) can cream of tomato soup
2 TBS. water
½ tsp. Basil
Shredded parmesan cheese
Cut off tops and cores of peppers; set aside. Cook beef, onion, celery, garlic and fennel seeds until mixture is browned; drain and combine with rice, salsa, salt and pepper. Fill peppers evenly with meat mixture. Place peppers in an 8-inch square baking dish. Combine soup, water and basil; blend well. Pour over peppers. Place dish in 350 degrees F preheated oven until peppers are soft. Sprinkle with cheese the last 5 min. of baking. Makes 4 servings.

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