Sizzlin' Stuffed Peppers

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INGREDIENTS for Shrimp:

1/2 cup uncooked rice
6 large green peppers
1 pound ground beef
1 medium onion, chopped
1 cup finely diced celery
2 Tablespoons bacon drippings
1-1/2 cups grated Cheddar cheese
1-1/2 teaspoons celery seed
1/2 to 3/4 can Rotel tomatoes and green
chilies (10-ounce can)
Salt and pepper
1 can condensed tomato soup
1 soup-can water, or a little more
1 can (8-ounce) tomato sauce

TO PREPARE:

Cook rice until tender. Cup tops off peppers, remove seeds, and boil pepper cases for 5 minutes. Drain. Saute beef, onion and celery in bacon drippings. Add rice, 1 cup grated cheese, celery seed and
tomatoes. Season with salt and pepper.

Stuff pepper cases with mixture and place in greased, or foil-lined, baking dish. Make a sauce by mixing soup, water, tomato sauce and remaining 1/2 cup grated cheese; pour over peppers. Bake, uncovered, in 350 degree oven for about 45 minutes. Baste several times during cooking. The stuffed peppers can be frozen before cooking. Freeze separately in plastic bags with a generous amount of sauce over each pepper.