Cut off and discard the top of the bell peppers. Remove the seeds and membranes. Place the peppers upright in a deep pot with salted water to cover peppers in the pot. Cover pot and boil for about 10 minutes. Remove peppers, drain and set aside. In a large heavy pot or skillet, saute' ground meat until brown. Add onions, bell peppers, garlic and cel­ery until tender. Add seasoning and Lea & Perrins sauce, stirring often. Cook, stirring often, for 20 minutes. When mixture is cooked, add rice and cheese and parsley. Blend mixture thoroughly. Cover pot, let set 15 - 20 minutes. Put bell peppers in a baking pan, add a little water to bottom. Stuff each pepper with mixture and top with bread crumbs. Bake in 350- degree oven for 30 minutes or until brown on top. 

Chef’s Note: 

I like to add a tomato gravy to my peppers. The above recipe is also great when stuffed with two pounds of shrimp instead of beef. Omit rice.   

Tomato gravy: Sauté 1 cup chopped onions and 2 tablespoons minced garlic in ¼ cup butter or olive oil. Add 1 can tomato sauce. Season to taste; simmer for 20 to 30 minutes.