6 green peppers
1 lb. ground beef
1 1/2 tsp. salt
Pepper to taste
1/2 c. (scant) uncooked rice
1/2 tsp. celery seed
1 can tomato soup
1 soup can water

Cut the tops from the green peppers; remove seeds. Brown the ground beef and add the salt and pepper. Add the rice and celery seed; mix well. Place the green peppers close together in a deep pan, then fill with beef mixture. Do not pack; the rice needs to expand.

Pour the tomato soup over the green peppers, then add the water. Cover. Bake at 400 degrees for 1 hour and 15 minutes. Remove cover; bake for 15 minutes longer. Green pepper tops may be chopped and added to the beef before browning, if desired.