8 lg. green peppers
2 1/2 c. water
1 c. uncooked long grain rice
1 tsp. salt
3 stalks celery, chopped
3 onions, chopped
2 lbs. ground beef
2 (28 oz.) cans tomato sauce

Cut tops off peppers and remove seeds and membranes. In a large pot boil peppers for 5 minutes. Remove and turn upside down to drain. In a smaller pot bring 2 1/2 cups water, salt, onion, and celery to a boil. Add rice, cover and simmer for 20 minutes. Add hot, cooked mixture to ground beef. Add 1 cup tomato sauce and salt and pepper to taste. Mix well. Fill drained peppers with mixture and stand upright in baking pan. Pour remaining tomato sauce over and around peppers. Bake, uncovered at 350 degrees for about 1 hour or until peppers are tender. 8 servings.