2 green peppers
1/2 tbsp. vegetable oil
1/4 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped celery
3/4 c. cooked rice
8 oz. can tomato sauce
1/8 c. water
1/2 tsp. salt
1/4 tsp. chili powder
Dash of pepper

Cut green peppers in half lengthwise. Remove all seeds and membrane wash peppers carefully. Cook in boiling water, about 4 minutes. To soften slightly. Drain. Set aside.

Heat vegetable oil in heavy skillet and cook ground beef, onion and celery until beef is gray and crumbly and onion is soft. Remove from heat and stir in rice, tomato sauce, water and seasonings. Spoon equal amounts of beef - rice mixture into pepper shells and arrange in shallow baking dish. Bake at 350 degrees for 20-25 minutes or until rice mixture is well heated and pepper shells are tender.