4 green peppers (medium sized)
1 lb. lean ground beef
1 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/4 c. chopped celery
1/4 c. chopped onion
1 egg, slightly beaten
1 (8 oz.) can tomato sauce

Cut peppers in half lengthwise; remove core and seeds. Place pepper halves in shallow baking dish and set aside for stuffing. In a mixing bowl, crumble beef; add rice, seasonings, celery, onion, egg, and 2 tablespoons of tomato sauce. Mix until well blended. Spoon mixture into pepper halves. Spoon remaining tomato sauce over peppers. Bake in 350 degree oven for 45 minutes.

To microwave: Cover baking dish loosely with wax paper. Cook on roast (70% power) for 20 minutes or by temperature 140 degrees. Allow 4 minutes standing time, covered, before serving. Yield 6 to 8 servings.