4 lg. green peppers, tops removed & seeded
1/4 c. water
1 lb. lean ground beef
1/4 c. chopped onion
1 1/2 c. cooked rice
1 (8 oz.) can tomato sauce
1 lg. garlic clove, finely chopped
2 tbsp. chopped celery
1 tbsp. Worcestershire sauce
2 tsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
4 tbsp. catsup

Place peppers upright in deep casserole. Add water. Cover and cook on HIGH 3 minutes. Let stand without draining while preparing filling. Combine beef and onion in bowl and cook on HIGH 3 minutes. Stir to crumble beef. Add remaining ingredients except catsup and blend well. Divide among peppers. Cover and cook on HIGH 10 minutes. Spread 1 tablespoon catsup over top of each and cover; let stand 2 to 3 minutes to soften. Serves 4.