Recipe For Cooking Stuffed Pepper Casserole

Toaster Oven Casseroles :: Beef Casseroles

Stuffed Pepper Casserole

6 med. green bell peppers
2 Tbsp. butter or margarine
1/2 C. chopped onions
1/2 C. chopped celery
2 1/2 tea. salt
1/2 tea. pepper
1 1/2 lb. hamburger
1 (19 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 clove garlic, crushed
1 tea. parsley flakes
1 egg
1 tea. Worcestershire sauce
1 1/2 C. cooked rice

Cut off top of peppers; remove ribs and seeds. Chop edible portions of tops; set aside. Wash peppers and place in lrg. kettle with 2 qt. salted water; cover and bring to boil. Reduce heat and simmer for 5 min. Drain peppers.

In skillet, saute chopped pepper, onion and celery until tender (3 to 5 min.). Add tomatoes, sauce, garlic, parsley, oregano, 1 1/2 tea. salt and 1/4 tea. pepper. Simmer, uncovered 10 min.

Preheat oven to 350 degrees F.

In lrg. bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend. Add hamburger, rice and 1 C. tomato mixture; mix well. Stuff peppers with meat mixture. Place in 3-qt. casserole; pour remaining tomato mixture over peppers. Bake, uncovered, for 1 hr..

Grate cheese and spread over tops of peppers last 20 min. of baking.

Serves 6.