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