2 tbsp. butter
1 c. reg. long grain rice
3 chicken bouillon cubes
2 c. boiling water
3 green peppers, seeded, sliced
1 1/2 lbs. ground beef chuck
1 med. sized onion, chopped
2 stalks celery, thinly sliced
1 clove garlic, minced or mashed
1 tsp. each oregano and salt
1/4 tsp. pepper
2 cans (8 oz. each) tomato sauce
1 1/2 c. shredded Cheddar cheese

Heat the butter in a frying pan, add rice, and stir until lightly toasted; spoon into a 9x13 inch greased baking 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 a 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 the tomato sauce. Remove casserole from oven and spoon mixture over peppers. Cover and bake for 15 minutes. Remove cover, sprinkle with cheese, and bake, uncovered, for 5 minutes. Makes 6 servings.