4 servings

Stuffed Bell Peppers


½ lb. ground beef
½ cup chopped onion
¼ cup chopped bell peppers
½ cup chopped celery
1 teaspoon chopped garlic
½ teaspoon salt
1/8 teaspoon pepper
½ cup cooked rice
4 medium-sized bell peppers



Bring a large pot of salted water (about a teaspoon of salt) to boil. Meanwhile, cut off tops of bell peppers and remove seeds. Completely submerge bell peppers in boiling water and boil for 3 minutes. Drain, and set aside to cool. Important: Do not let bell peppers sit in water as they will become too limp. 

Brown meat. Drain grease if needed. Add onion, bell pepper, garlic and celery. (1/4 cup chopped bell peppers can be taken when you cut tops off of bell peppers.) Cook until vegetables are wilted.

Add salt and pepper. Add rice and mix.

Fill bell peppers with mixture, top with breadcrumbs, and put a pat of butter on top of each. 

Place in baking pan to which you've added enough water to just cover bottom of pan. Bake stuffed bell peppers in 350 degree oven until breadcrumbs brown, about 15 minutes.