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014 -- STUFFED GREEN PEPPER

1 sm. green pepper
3 level tbsp. cooked drained rice
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. Place
in pan with 1/2 to 1 inch water in bottom. Mix cooked rice, chopped onion,
celery, salt, pepper and tomato juice together. Fill green pepper with rice
mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until
onions are tender, about 30 minutes. Yield: 1 serving. Exchange for 1
vegetable exchange and 1 bread exchange.
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