---------- Recipe via Meal-Master (tm) v8.03
  Categories: Hamburger, Main dish, Meats, Vegetables
       Yield: 4 servings
 -----------------------PEPPER SHELLS-----------------------
       3 ea Green Bell Peppers; Lg
       5 c  Water; Boiling, Salted
 -----------------------MEAT FILLING-----------------------
       1 lb Lean Ground Beef
     1/4 c  Onion; Chopped, 1 Sm
     1/2 c  Celery; Chopped
       8 oz Tomato Sauce; 1 Cn
       1 ts Salt
     1/4 ts Garlic Salt
       1 ts Worcestershire Sauce
     1/2 c  Instant Rice; Uncooked
     1/2 c  Water
   Heat the oven to 350 degrees F.  Cut each bell pepper
   lengthwise in half.
    Wash the insides and outsides of the peppers after
   removing the seeds and membranes.  Cook the peppers in
   the boiling salted water for 5 minutes then drain and
   set aside.  Cook and stir the meat, onion and celery
   in a large skillet until the meat is brown.  Drain off
   the excess fat.  Stir in half of the tomato sauce and
   the remaining ingredients, heat to boiling then reduce
   the heat and simmer, covered, for 5 minutes.  Place
   the peppers, cut sides up, in an ungreased baking pan
   9 X 9 X 2 or 8 X 8 X 2-inches.  Spoon the meat filling
   into each of the pepper half evenly and then cover the
   pan with aluminum foil.  Bake for 25 minutes then
   uncover and top with the remaining tomato sauce and
   bake an additional 5 minutes.