Posted by: Jeannie 08-26-99 3:26 AM
Stuffed Pepper Casserole
6 medium green peppers
2 tables. butter, melted
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) tomatoes, undrained
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teas. dried basil leaves
1 teas. dried oregano leaves
2-1/2 teas. salt
1/2 teas. pepper
1 egg
1 teas. Worcestershire sauce
1-1/2 lb. ground chuck
1-1/2 cups cooked white rice
Preheat oven to 350 degrees F.
Cut off tops of peppers; remove ribs and seeds.
Chop edible portion of tops, wash peppers and set aside.
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 butter in medium skillet, saute chopped green pepper, onion and celery until tender - 3 to 5 minutes.
Add tomatoes, tomato sauce, garlic, basil, oregano, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper.
Simmer, uncovered, 10 minutes.
Meanwhile, in large mixing bowl, combine egg, 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.