Green Pepper Casserole

• 2 Tbsp. margarine
• 1 c. regular long grain rice
• 3 chicken bouillon cubes
• 2 c. boiling water
• 3 green peppers, seeded and sliced
• 1 1/2 lb. ground chuck
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 1 to 2 cloves garlic
• 1 tsp. oregano salt
• 1/4 tsp. pepper
• 2 (8 oz.) cans tomato sauce
• shredded Cheddar cheese for topping

1. Heat margarine in frying pan.
2. Add rice and stir until lightly browned (toasted).
3. Spoon into a 9 x 13-inch greased pan. Dissolve bouillon cubes in boiling water and pour over rice. Arrange green pepper slices on top of rice.
4. Cover tightly with foil and put into 375u0b0 oven for 20 minutes.

margarine, regular long grain rice, chicken, boiling water, green peppers, ground chuck, onion, stalks celery, garlic, oregano salt, pepper, tomato sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526181 (may not work)