4 lg. green bell peppers, halved lengthwise and seeded
1 lb. pork sausage
1 sm. onion, chopped
1 1/2 c. cooked rice
8 oz. can tomato sauce
8 oz. can stewed tomatoes
1 lg. rib celery, chopped

Boil peppers until almost tender, drain. Fry sausage until brown, crumble with fork. Drain off fat, add onion and celery, cook about 5 minutes. Stir in rice. Stuff peppers; place in baking dish. Spread with tomato sauce. Pour tomatoes over top, cover with foil. Bake in 375 degree oven for 30 minutes.