3 lg. green peppers
1 1/2 c. tomatoes
1 c. fresh mushrooms
1 1/2 c. cooked lentils, seasoned with herbs and drained
1 c. cooked brown rice
1/2 c. diced celery and onion
Dash of garlic powder
Dash of Mrs. Dash

Cut green peppers in half lengthwise. Parboil about 4 minutes. Saute 1/2 cup diced celery and 1/3 cup diced onion in Teflon skillet (use Pam spray) until soft. Mix onion and celery with rest of ingredients. Season with a bit of black pepper. Stuff mix in green peppers. Bake 30 to 35 minutes in 350 degree oven or until green pepper is tender. Serve hot. Serves 6.