Ingredients
- 6 medium green peppers (1 1/2 pounds)
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can tomatoes undrained (1lb, 3 oz)
- 1 can tomato sauce (8 oz)
- 1 clove garlic, crushed
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 egg
- 1 teaspoon Worcester sauce
- 1 1/2 pound ground chuck
- 1 1/2 cups cooked rice
Preparation
Step 1
Cut off tops of peppers, remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.
Place peppers in a large kettle with 2 quarts of salted water. Bring to boiling; cover; reduce heat and simmer 5 minutes. Drain peppers and set aside.
I hot butter in a medium skillet, sauté chopped green pepper, onion, and celery til tender--3 to 5 minutes.
Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.
Preheat oven to 350 degrees.
Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire. Beat with a spoon. Add chuck, cooked rice, and and 1 cup of tomato mixture, mixing well.
Stuff peppers with meat mixture. Place in a 3 quart casserole. Pour remaining tomato mixture over the peppers.
Bake uncovered, 1 hour.