Peppers, Chuck and Rice

Remove seeds from green peppers and parboil in salted water to cover for 3 minutes.

Drain and set aside.

Brown ground chuck sprinkled with onion salt; then add celery seed, rice, corn, chili powder and tomato soup.

Cook slowly until the seasonings are blended, about 30 minutes.

Put pepper shells into casserole and pile in the meat mixture until heaping.

Sprinkle with Parmesan cheese and bake at 325° about 40 minutes.