Recipe: McCalls Great American Recipe Stuffed Peppers # 2

STUFFED PEPPER CASSEROLE #2
Source: McCall's Great American Recipe Card Collection 1973
Volume 6-12 Dec 2003
Servings: 6

6 large green peppers (about 2 1/2 pounds)
2 tablespoons margarine, melted
1/2 cup chopped onion
1/2 cup chopped celery
1 (1 pound) can tomatoes, undrained
1 (8 ounce) can tomato sauce
1 garlic clove, crushed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 large egg
1 teaspoon Worcestershire sauce
1 1/2 pounds ground chuck
1 1/2 cups cooked white rice

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; simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in med skillet, saute chopped green pepper, onion,
celery 3-5 minutes until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons
salt and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350F.

6. Meanwhile, in large mixing bowl, combine egg, remaining salt and
pepper and Worcestershire. With spoon, beat to blend.

7. Add chuck, rice and 1 cup tomato mixture, mixing well.

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

9. Bake, uncovered, 1 hour.