Stuffed Pepper Casserole - cooking recipe

Ingredients

6 large green peppers (about 2 1/2 lb.)
2 Tbsp. margarine, melted
1/2 c. chopped onion
1/2 c. chopped celery
1 can (1 lb.) tomatoes (undrained)
1 can (8 oz.) 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 white 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.
In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender.
Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Simmer, uncovered, 10 minutes.
Preheat oven to 350\u00b0. Meanwhile, in large mixing bowl, combine remaining salt and pepper and Worcestershire.
Beat with spoon to blend.
Add chuck, rice and 1 cup of tomato mixture, mixing well.
Stuff peppers with meat mixture.
Place in 3-quart casserole.
Pour remaining tomato mixture over peppers.
Bake, uncovered, 1 hour.
Makes 6 servings.