4 lg. green peppers
1 c. onion, chopped
1 med. tomato, chopped
1 stick celery, chopped
1/4 c. parsley, chopped
1/4 tsp. Italian herb seasoning
2 tbsp. butter
1 c. brown rice, leftover or freshly cooked
Salt to taste

Wash peppers. Cut off tops so that you can use them as covers while baking. Remove seeds from inside peppers. Steam peppers and tops until barely tender. Saute chopped vegetables and herbs in melted butter over low heat. Stir in rice and seasonings with salt to taste. Place peppers in a prepared baking dish. Fill with rice mixture and replace tops of peppers. Bake, uncovered, at 350 degrees until heated thoroughly. Serves 4.