Stuffed Peppers - cooking recipe

Ingredients

6 bell peppers
2 1/2 c. cooked brown rice with salt
1/2 c. ground cashews
1 tsp. celery seed
3 Tbsp. onion powder or fresh onion
1/2 c. tomato soup or tomato puree
3 to 4 slices day-old wheat bread, crumpled
1 tsp. sage
1 Tbsp. oil
3 Tbsp. fresh celery, chopped

Preparation

If peppers are large, cut in half.
Cut off slice on top and remove seeds.
Fill 1 pepper with rice stuffing (all the other ingredients combined) for each person.
Bake at 375\u00b0 for 1 hour in oiled casserole dish.
Serve with tomato soup.
Serves 6.