Cut tops off of the peppers; remove the stems and seeds. Set aside.
the butter in a large skillet over medium low heat.
Add the onions, celery, parsley, and garlic and saute until just tender. Add the ground beef and
continue cooking until beef is no longer pink. Add the bread crumbs and season with salt and pepper.
Remove from heat and let cool slightly.
Stir the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon
the stuffing into the prepared bell peppers and place them in a shallow
baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell
peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer, until cheese is melted.
Calories per serving: 522
Fat per serving: 26.2g