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Stuffed Pepper Casserole




Source of Recipe


McCall's Great American Recipe Card Collection


Recipe Introduction


This was my mother's favorite recipe for stuffed peppers.


List of Ingredients




6 large green peppers (about 2 lbs
2 T margarine
¼ c chopped onion
½ c chopped celery
1 can (1lb) tomatoes, undrained
1 can (8oz) tomato sauce
1 clove garlic, crushed
1 t dried basil leaves
1 t dried oregano leaves
2 ½ t salt
½ t pepper
1 egg
1 t Worcestershire sauce
1 ½ lb ground chuck
1 ½ c cooked white rice



Recipe



Cut off tops of peppers; remove ribs and seeds. Chop edible portions o tops and 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 and set aside. In hot margarine in medium skillet, sauté chopped onion, chopped green pepper and celery for 3 to 5 minutes, until tender. Add tomatoes, tomato sauce, garlic, basil and oregano, 1 ½ t salt and ¼ t pepper. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees. Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire Sauce. 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 for 1 hour. Makes 6 servings.