STUFFED GREEN PEPPERS Name: BRANDI THOMAS Base: SHAW AFB Recipe: INGREDIENTS * 6 medium tomatoes - peeled, seeded and chopped * 1 medium onion, chopped * 3 ribs celery, diced * 1 (8 ounce) can tomato sauce * 1 cup water * 2 teaspoons salt, divided * 1/2 teaspoon pepper, divided * 4 medium green peppers * 1 pound lean ground beef * 1 cup instant rice, cooked * 1 teaspoon dried basil * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note DIRECTIONS 1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.