My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law.

Ingredients

• 6 medium fresh tomatoes, peeled, seeded and chopped
• 1 medium onion, chopped
• 3 celery ribs, diced
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 4 medium green peppers
• 1 pound lean ground beef (90% lean)
• 1 cup instant rice, cooked
• 1 teaspoon dried basil

Directions

1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes.
2. Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers.
3. Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes