Peppers Stuffed With Vegetables And Rice - cooking recipe

Ingredients

3 medium green bell peppers, halved lengthwise and seeded
1 medium tomato, finely chopped
1 teaspoon chili powder
2 tablespoons butter flavor Crisco or butter
3/4 teaspoon salt
1/4 cup ketchup
1/3 cup chopped green onions and tops (3 or 4 onions)
12 thin slices Monterey Jack cheese
1/3 cup finely chopped celery
1/4 cup water
1 1/2 cups cooked rice

Preparation

Heat oven to 350\u00b0.
Boil enough water to cover peppers in large saucepan.
Add peppers.
Boil 4 minutes.
Drain.
Rinse with cold water.
Melt butter flavor Crisco or butter in small skillet on medium heat.
Add onions and celery.
Saute until crisp-tender. Transfer to mixing bowl.
Stir in rice, tomato, chili powder, and salt.
Fill pepper halves generously with rice mixture.
Place in ungreased 9 inch square pan.
Spoon ketchup over top of each filled pepper.
Top each with 2 cheese slices.
Pour water into bottom of pan.
Bake, uncovered, at 350\u00b0 for 25 to 30 minutes or until heated through.
Makes 6 servings.