In a medium saucepan over medium-high heat, bring 1 to 1-1/2 cups water to a boil. Add the lima beans. Bring to second boil; cover and simmer about 20 minutes, or until beans are almost tender. Remove from heat and drain completely.
Transfer the beans to a large mixing bowl and add the onion, green pepper, salt and black pepper. Mix well with spoon. Add the celery soup, undiluted, and mix well.
Turn mixture into a greased (may use Pam) 9x13x2" baking dish. Top mixture with the cheese and then the bread crumbs.
Bake in a preheated 350-degree oven for 30 to 40 minutes, until bubbly and golden brown.
Serve while hot with a favorite meat, or on its own with a salad and bread.