6 lg. bell peppers
1 lg. onion, chopped
1/2 c. celery, chopped
1 c. cooked rice
1/2 lb. ground beef, browned
4 slices toasted bread, moistened with water
1 egg, slightly beaten

Preheat oven to 350°F.

Cut out stems and seeds of pepper. Steam until tender. Simmer chopped onions, celery, and browned beef until vegetables are done. Add rice, moistened bread and egg. Add salt and pepper to taste. Stuff peppers and place in a greased, deep pan. Dot with butter. Sprinkle with water or spray with olive oil spray and bake until shells are done, but not soft. Peppers may be cut in halves before stuffing, if desired.

Bake for about 45 minutes, halves cook more quickly.