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    Darlene's Stuffed Pepper Casserole


    Source of Recipe


    Personal Recipe


    Recipe Introduction


    This was my Mom's recipe.


    List of Ingredients


    • 6 large green peppers (about 2 1/2 lbs)
    • 2 T margarine, melted
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1 can (1 lb) tomatoes, undrained
    • 1 can (8 oz) tomato sauce
    • 1 clover garlic, crushed
    • 1 t dried basil leaves
    • 1 t dried oregano leaves
    • 2 1/2 t salt
    • 1/2 t pepper
    • 1 egg
    • 1 t Worcestershire sauce
    • 1 1/2 lb ground chuck
    • 1 1/2 cups cooked white rice


    Instructions


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


    Final Comments


    Makes 6 servings.

 

 

 

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