Stuffed Bell Peppers

Cut bell peppers in half; clean and boil in lightly salted water until tender, approximately 3 to 5 minutes.

Melt butter in a large skillet.

Saute onions, chopped bell peppers and celery for 3 to 4 minutes.

Add ground meat and season with the garlic salt, pepper, Worcestershire sauce, garlic powder, seasoned salt and red pepper.

Drain excess grease, then add sherry, tomatoes, eggs, cheese and bread crumbs.

Stuff into individual bell pepper shells and bake at 350° for 20 minutes until firm.

Serves 10.