Stuffed Peppers

Cut the peppers like a pumpkin, gut the insides as best as possible, and save the tops. Parboil for 3 minutes (hot water, not quite boiling)

Mix the Spanish rice (drained well), chopped mushrooms, chopped celery, cooked tomatoes, and ground beef together. Fill the parboiled peppers with the mixture, put their tops back on, cover with tomato sauce and bake at 350 for about a ½ hour, or until done.