Stuffed-Pepper Casserole - cooking recipe

Ingredients

6 medium green peppers
2 Tbsp. butter, melted
1/2 c. onion, chopped
1/2 c. celery, chopped
1 (20 oz.) can tomatoes (undrained)
1 (8 oz.) can tomato sauce
1 clove garlic, crushed
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
2 1/2 tsp. salt
1/2 tsp. pepper
1 egg
1 tsp. Worcestershire sauce
1 1/2 lb. ground chuck
1 1/2 c. cooked rice

Preparation

Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover. Reduce heat and simmer 5 minutes. Drain peppers; set aside.