Peppers Stuffed With Vegetables And Rice

• 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

1. Heat oven to 350u0b0.
2. Boil enough water to cover peppers in large saucepan.
3. Add peppers.
4. Boil 4 minutes.
5. Drain.
6. Rinse with cold water.
7. Melt butter flavor Crisco or butter in small skillet on medium heat.
8. Add onions and celery.
9. Saute until crisp-tender. Transfer to mixing bowl.
10. Stir in rice, tomato, chili powder, and salt.
11. Fill pepper halves generously with rice mixture.
12. Place in ungreased 9 inch square pan.
13. Spoon ketchup over top of each filled pepper.
14. Top each with 2 cheese slices.
15. Pour water into bottom of pan.
16. Bake, uncovered, at 350u0b0 for 25 to 30 minutes or until heated through.
17. Makes 6 servings.

green bell peppers, tomato, chili powder, butter flavor, salt, ketchup, green onions, thin slices monterey, celery, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86739 (may not work)