From the kitchen of AnnMarie Barkwell
6 large green or red bell peppers
Cut peppers in half lengthwise.
Remove seeds & membranes.
Cook in boiling salted water for 5 minutes.
1 lb ground beef
1/3 to 1/2 c diced onion
1 Tbsp celery, minced (optional)
1 Tbsp green pepper, minced (optional)
2 small cloves garlic, crushed
Saute until veggies are tender.
Drain excess fat.
1 tsp salt
1/8 tsp black pepper
little cayene pepper or tabasco
1 1/4 c tomato sauce
1 c cooked rice
Spoon lightly into prepared peppers.
Cover with 1 c tomato sauce.
Bake @ 350, 45 minutes.
Uncover. Bake 15 minutes.