1 Tbsp. minced parsley
1/2 c. rice
2 Tbsp. minced onion
1/4 c. water
1/4 c. minced celery
3/4 lb. ground chuck
1/2 tsp. salt
1/4 tsp. pepper
1 c. canned tomatoes
1 Tbsp. butter
Drop peppers into boiling water and simmer 5 minutes.
Cook rice. In a skillet heat ground beef until brown. Stir in
minced onion, minced parsley, salt and pepper. Mix with rice.
Fill peppers with mixture. Place in 2 quart baking dish. Pour
around peppers a mixture of the canned tomatoes, celery, water,
butter, salt and pepper. Bake at 350 degrees for 15 minutes.
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