6 lg. green peppers, bell
1/2 c. chopped onion
1/2 c. chopped celery
1 lg. lean ground beef
1 tbsp. butter
1 (4 oz.) can ends and pieces mushrooms, drained
6 slices very tin sliced bread, the kind with 70 calories for two slices
1 tsp. salt to taste
1/2 tsp. pepper, optional
1 (12 oz.) can tomato-vegetable juice

Parboil bell pepper for 2-3 minutes. Drain. Saute onions, celery and ground beef until vegetables are tender and meat is no longer pink. Add mushrooms, cubed bread, seasoning and vegetable juice. You can use 3/4 of the juice if you don't want it too moist. An egg may also be added if desired.

Stuff peppers, place in shallow pan. Pour 1/2 cup water around peppers. Bake at 350 degrees for 20-30 minutes. About 229 calories each.