Cut tops off peppers. Put in boiling water for 5 minutes. Drain and cool.
Brown 1 lb ground beef and drain. Add onion and celery, any amount you like. Chop up pepper tops.
Add 1 cup cooked rice (not instant), 1 can mushrooms, 1 can tomato sauce, 2 cans tomato soup. Mix together and stuff the peppers.
Bake at 250 degrees for 1 hour. Add shredded cheddar cheese to each pepper right before you remove from oven and let melt.