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Stuffed Green Pepper

Lends an exotic touch to your everday dinner!

Exchange for 1 vegetable exchange and 1 bread exchange.


  • 1 sm. green pepper
  • 3 level TBS rice, cooked
  • Salt & pepper to taste
  • 1 tsp. chopped onion
  • 1 tsp. chopped celery
  • 1/3 c. tomato juice


  1. Wash and cut stem end from green pepper and remove seeds and membrane
  2. Cut pepper in half, so that both halfs will lay flat in a dish with the skin side down
  3. Place in pan with 1/2" to 1" water in bottom
  4. Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together
  5. Fill green pepper halves evenly with rice mixture
  6. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes
  7. For a professional touch, add veggie sausage crumbles or diced canadian bacon

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