This slow baking method really makes a difference in the texture of the stuffed peppers. They turn out tender and juicy and the rice gets soft and creamy. Serve with buttered bread or mashed potatoes.

4 cups water
1 1/2 cups uncooked brown rice
1 teaspoon dried minced onion
1 rib celery minced or 1/8 teaspoon celery seed
2 packets low salt instant beef broth
1 teaspoon dried parsley flakes
1/2 to 1 teaspoon salt
1/8 teaspoon black pepper
1/2 - 1 pound hamburger cooked, crumbled and drained
6 - 8 green, red or yellow peppers, seeds removed, cut in half and rinsed
1 large can tomato sauce about, 16 ounces, divided
1 cup water

Combine together the first 9 ingredients in a large saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook over medium heat until the liquid is absorbed. Stir in half of the tomato sauce. Add additional salt and pepper to taste, if desired.

Meanwhile, cut the tops off of the peppers and discard the seeds. Rinse the peppers well and cut them in half lengthwise. Put the pepper halves cut side up into a large baking dish. Remove the stems from the pepper tops and chop up the remaining pepper. Stir it into the rice mixture.

Spoon the rice mixture into the pepper halves. Any extra rice mixture can be spooned between the halves if desired. Combine the other half of the tomato sauce with the water and pour some over the top of each pepper half. Any extra sauce can be poured between the pepper halves.

Cover and bake at 300 degrees F for 2 hours. Remove from the oven, uncover and allow to sit 10 to 15 minutes before serving.

Any leftovers can be refrigerated or frozen in covered containers to be reheated and eaten at another meal.