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1 c. Minute rice, cooked
1 lb. ground beef
1 stalk celery
1 onion
1 large can tomato sauce with
Velveeta cheese

Clean 4 green peppers. Save tops. Parboil until fork
tender. Saute onion, celery and tops in butter. Brown ground
beef and drain. Season with salt and pepper. Mix beef, vegeta-
bles, cooked rice and tomato sauce. Cook 15 minutes on low.
Fill peppers and bury a stick of cheese in center of each. Any
leftover filling can be baked around peppers. Bake at 375 degrees for
25 minutes.

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