2 tbsp. butter
3 chicken bouillon cubes
3 green peppers, sliced
1 med. onion, chopped
2 stalks celery, thinly sliced
1 clove garlic, mashed
1/4 tsp. pepper
1 1/2 c. shredded Cheddar cheese
1 c. regular long grain rice
2 c. boiling water
1 1/2 lbs. ground beef
1 tsp. oregano
1 tsp. salt
2 cans tomato sauce

Heat butter in frying pan. Add rice and stir until lightly toasted. Spoon into a 9x13 inch pan. Dissolve bouillon cubes in boiling water and pour over rice. Arrange green pepper slices on the rice, cover tightly with foil and put into 375 degree oven for 20 minutes.

Using the same frying pan, saute meat until it loses its pinkness. Add the onion, celery, garlic, oregano, salt and pepper. Continue cooking for 5 minutes. Stir in tomato sauce. Remove casserole from oven and spoon mixture over peppers. Cover and bake 15 minutes. Remove cover, sprinkle cheese on top and bake uncovered for 5 minutes.