3 - 5 large bell peppers (red or green)
1-1/2 lbs. lean ground beef
1 small onion, chopped
1/2 cup celery, finely chopped
2 cups cooked rice
salt and pepper to taste
1- 8 oz. can Italian tomato sauce

At the `stemmed end' of the pepper, cut a large circle to remove stem, all seeds and excess pepper as well as leaving a large enough opening to stuff the pepper. Place in a pot of boiling water for approximately 2 minutes. Remove peppers from water and drain. Cook meat, onion and celery together until thoroughly cooked and meat is crumbly. Combine meat mixture with cooked rice, salt and pepper, to taste. Stuff the cooked peppers with the meat/rice mixture. Stand the peppers, open end UP, in a casserole dish. Spoon tomato sauce on each. Cover and bake at 350°F for approximately 30 minutes, until peppers are tender.

(Option: Peppers can also be cut in half, lengthwise, and each half stuffed - following the same directions.)