4 med. green peppers
1 c. finely diced cooked roast beef
1 c. cooked rice
1/4 c. finely chopped celery
1 can (7 1/2 oz.) tomato sauce
1/2 tsp. (to taste) seasoned salt
1 tbsp. minced onion
Wash peppers, remove seeds and membrane. Parboil in salted boiling water
for 4-5 minutes and drain. Combine remaining ingredients and fill pepper
cups. Place stuffed peppers in a 9 inch glass baking dish in Radarange.Bake 10-11 minutes.

May be prepared ahead and refrigerated. In this case bake 12-13 minutes before serving. Or cover closely and freeze; at serving time uncover and bake frozen peppers for 18-20 minutes.