I prefer green bell peppers but the sweeter red or orange bell peppers work well too.
Preheat oven to 350 degrees F.
Sauté onion, celery, and garlic in the olive oil in a large skillet over medium heat until onion and celery are tender. Add the ground pork and continue sautéing until pork is no longer pink and remove from heat.
Stir in rice and then cheese. Fill bell peppers with mixture. Place peppers in a baking dish bottom side down. Cover with the pepper tops that were set aside.
Bake until peppers are tender and filling is heated through, about 25 to 35 minutes.
By Deeli from Richland, WA
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