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Jeanne's Stuffed Peppers




Source of Recipe


Jeanne


List of Ingredients




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 (Uncle Ben's Original)



Recipe



Preheat oven to 350 degrees.

Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops, wash peppers and 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 teas. salt, and 1/4 teas. pepper. Simmer, uncovered, 10 minutes.

Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire. Blend. Add chuck, rice and 1 cup of tomato mixture, mixing well.

Stuff peppers with meat mexture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

Bake, uncovered, 1 hour.