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Stuffed Peppers Casserole #4. w/beef

Source of Recipe

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Recipe Link: www.cooks.com/rec/doc/0,188,146167-248196,00.html

Stuffed Peppers Casserole #4. w/beef

6 large sweet green bell peppers (about 2 1/2 pounds)
2 Tablespoons butter, melted
1/2 cup chopped onion
1/2 cup chopped celery
1, 16 ounce can chopped/diced tomatoes, undrained
1, 8 ounce can tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pound ground beef chuck
1 1/2 cups cooked white rice

Wash peppers and cut off tops. Remove ribs and seeds
and wash again.
Chop edible portion of tops, set aside.
In hot butter 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
of the salt, and 1/4 teaspoon of the black pepper.
Simmer, uncovered, 10 minutes.
Heat oven to 400 degrees.
Meanwhile, in large mixing bowl, combine egg, remaining salt
and pepper, and Worcestershire sauce. Beat with spoon to blend.
Add ground 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, for 1 hour.
Makes 6 servings.