1 1/2 (6 1/2 oz.) cans tuna, drained
1/3 c. uncooked rice (to equal 1 c. cooked)
1 c. water
1/4 tsp. salt
1/4 c. sliced celery
1 tsp. dehydrated onion flakes
1 tbsp. chopped pimento, drained
1/2 to 3/4 tsp. chili powder
2 med. green peppers, halved and seeds removed

Combine rice, water, salt, celery, and onion flakes in saucepan. Bring to boil. Cover. Reduce heat and cook until water is absorbed, 15 to 20 minutes. Stir in tuna, pimento, and chili powder. Heat thoroughly. While rice is cooking, cook pepper halves in boiling, salted water until tender (about 15 minutes). Drain peppers. Divide tuna-rice mixture evenly and fill peppers with it. Serves 2.