Stuffed Bell Peppers - cooking recipe

Ingredients

2 c. cooked rice
1/2 roll Prosage
1/2 c. sliced, cooked mushrooms
3 eggs
French fried onions (optional)
1/2 c. diced celery
1/2 c. diced onion
4 bell peppers
salt and McKay's chick style to taste

Preparation

Saute Prosage, celery and onion until transparent.
Mix in rice and eggs.
Remove seeds and stem from peppers and parboil them for 5 minutes.
Set peppers in a greased casserole and fill with rice mixture.
Don't crowd peppers as they will swell some in baking. If there is some rice mix left over, it can be placed in between peppers.
Top with French fried onion rings that come in a can.