Ingredients:
3 large green bell peppers
5 cups water, Boiling, Salted
1 lb lean beef, Ground
1/4 cup onions, Chopped, 1 small
1/2 cup celery, Chopped
1 (8 ounce) cans tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 cup instant rice, Uncooked
1/2 cup water
Directions:
Heat the oven to 350 degrees F.
Cut each bell pepper lengthwise in half.
Wash the insides and outsides of the peppers after removing the seeds and membranes.
Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.