• 4 medium-sized red peppers
• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1/2 teaspoon fennel seeds
• 2/3 cup cooked rice
• 1/2 cup Fredericksburg Peach Salsa
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 1/4-oz.) can cream of tomato soup
• 2 tablespoons water
• 1/2 teaspoon basil
• Shredded Parmesan cheese

1. Cut off tops and cores of peppers; . Set aside.
2. Cook beef, onion, celery, garlic and fennel seeds until mixture is browned; drain and combine with rice, salsa, salt and pepper.
3. Fill peppers evenly with meat mixture. Place peppers in an 8-inch square baking dish.
4. Combine soup, water and basil; blend well. Pour over peppers. Place dish in 350 degrees F preheated oven until peppers are soft. Sprinkle with cheese the last 5 min. of baking.

Makes 4 Servings.