STUFFED-PEPPER CASSEROLE
Ingredients
- 6 medium green (or other colors too) peppers
- 2 Tbsp butter melted
- 1/2 C chopped onion
- 1/2 C chopped celery
- 1 can tomatoes undrained, 1 lb. 3 oz
- 1 can tomato sauce 8 oz
- 1 clove garlic crushed
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 2 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 tsp Worcestershire sauce
- 1 1/2 lb ground chuck
- 1 1/2 C cooked rice
Instructions
-
Cut off tops of peppers; remove ribs and seeds, Chop edible portion of tops; set aside. Wash peppers. Place peppers in large kettle with 2 qts. salted water. Bring to boiling; cover, reduce heat, and simmer 5 min. Drain peppers; set aside. In hot butter in medium skillet, saute chopped green pepper, onion, and celery until tender - 3 to 5 min. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 tsp salt, and 1/4 tsp pepper. Simmer, uncovered, 10 min. Preheat oven to 350 degrees. Meanwhile, in large mixing bowl, combine egg, 1 tsp salt and 1/4 tsp pepper, and Worcestershire. Beat with spoon to blend. Add chuck, rice, and 1 cup of tomato mixture, mixing well. Stuff peppers with meat mixture. Place in 3-qt casserole. Pour remaining tomato mixture over peppers. Bake, uncovered, 1 hour.
or see...
