6 green peppers                              1 lb ground yak
6 T. onion, finely chopped             1 c. tomato puree
4 T. celery, finely chopped            ¼ t. pepper
2 cloves garlic, minced                   ½ t. salt
2 T oil                                             2 T. parmesan cheese

Slice tops from peppers.  Chop and reserve tops.  Scoop out seeds and membranes from peppers.  In skillet, cook onion, pepper tops, celery, and garlic in hot oil until tender.  Add meat and brown.  Stir in tomato puree, salt, and pepper.  Fill peppers, sprinkle with cheese, and place in a baking dish.  Bake uncovered at 350 degrees for 35 minutes.