Dottie'S Stuffed Bell Peppers

• 4 to 6 bell peppers (large)
• 2 lb. ground beef
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 toes garlic, chopped
• 1 c. celery, chopped
• 1 bunch green onions, chopped
• 1 envelope Lipton onion soup mix
• 1 can chicken broth
• 2 to 3 Tbsp. canola oil
• 1 tsp. ground thyme
• 1/4 tsp. oregano
• 1 tsp. sweet basil
• pepper to taste
• 3 c. cooked rice (approximately)
• 3/4 tsp. beef bouillon granules
• Italian bread crumbs
• margarine

1. Cut tops off bell peppers and remove seeds.
2. Stand upright in small amount of salted water and boil until just tender.
3. Drain and set aside to cool.

bell peppers, ground beef, onion, bell pepper, garlic, celery, green onions, onion soup, chicken broth, canola oil, ground thyme, oregano, sweet basil, pepper, rice, beef bouillon granules, italian bread crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396529 (may not work)