This is one of our favorite meals. In the summer I make a couple batches to freeze for easy winter meals using the larger peppers from the garden. I tried MANY stuffed pepper recipes before finding this winner. The mix of flavors are perfect.
6 medium green peppers
2 tablespoons butter or margarine, melted
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (19 ounce) can tomatoes, undrained
1 (8 ounce) can tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds ground beef
1 1/2 cups cooked white rice
1.) Cut off tops of peppers; remove ribs and seeds. Chop edible portions of tops; set aside.
2.) Place peppers in a large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat and simmer for 5 minutes. Drain pepper and set aside.
3.) Melt butter or margarine in medium skillet, saute chopped green pepper, onion, and celery until tender, 3 to 5 minutes.
4.) Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered for 10 minutes.
5.) Preheat oven to 350 degrees.
6.) Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire sauce. Beat with spoon to blend.
7.) Add ground beef, rice and 1 cup tomato mixture, mixing well.
8.) Stuff peppers with meat mixture. Place in 3-quart casserole dish. Pour remaining tomato mixture over peppers.
9.) Bake uncovered for 1 hour.