Stuffed Pepper Casserole

• 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

1. Cut off tops of peppers; remove ribs and seeds.
2. Chop edible portion of tops; set aside.
3. Wash peppers.
4. Place peppers in large kettle with 2-quarts salted water.
5. Bring to boiling; cover, reduce heat and simmer 5 minutes.
6. Drain peppers; set aside.
7. In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender.
8. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
9. Simmer, uncovered, 10 minutes.
10. Preheat oven to 350u0b0. Meanwhile, in large mixing bowl, combine remaining salt and pepper and Worcestershire.
11. Beat with spoon to blend.
12. Add chuck, rice and 1 cup of tomato mixture, mixing well.
13. Stuff peppers with meat mixture.
14. Place in 3-quart casserole.
15. Pour remaining tomato mixture over peppers.
16. Bake, uncovered, 1 hour.
17. Makes 6 servings.

green peppers, margarine, onion, celery, tomatoes, tomato sauce, clove garlic, basil, oregano, salt, pepper, egg, worcestershire sauce, ground chuck, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303218 (may not work)