Beef - Stuffed Pepper Casserole

By Pascento96

Ingredients

• 6 large green peppers
• 1 T butter melted
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (16 oz) tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 close 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

Details

Servings 6

Preparation

Step 1

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.
2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.
3. In hot butter in medium skillet, sauté chopped green pepper, onion, and celery, 3 to 5 minutes, until tender.
4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 t salt and 1/4 t pepper. Simmer, uncovered 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 for 1 hour.
10. Top with cheese if so desired.