Stuffed Pepper Casserole
Ingredients
- 6 medium green bell peppers
- 2 tbsp butter or margarine
- 0.5 cup onion, chopped (plus reserved pepper tops)
- 0.5 cup celery, chopped
- 2 0.5 tsp salt, divided
- 0.5 tsp black pepper, divided
- 1 0.5 lb ground beef
- 19 oz canned tomatoes
- 8 oz tomato sauce
- 1 clove garlic, crushed
- 1 tsp dried parsley flakes
- 1 egg large egg
- 1 tsp Worcestershire sauce
- 1 0.5 cup cooked rice
- 1 cup shredded Cheddar cheese
Instructions
- 1
Cut off the tops of the peppers; remove ribs and seeds. Chop the edible portions of the tops; set aside.
- 2
Place peppers in a large kettle with 2 quarts salted water; cover and bring to a boil. Reduce heat and simmer for 5 minutes. Drain peppers and set aside.
- 3
In a skillet, sauté the chopped pepper tops, onion, and celery in butter until tender, 3–5 minutes.
- 4
Add tomatoes, tomato sauce, garlic, parsley, 1½ teaspoons salt, and ¼ teaspoon pepper. Simmer uncovered 10 minutes.
- 5
Preheat oven to 350°F.
- 6
In a large bowl, beat the egg with the remaining salt, pepper, and Worcestershire sauce. Add the ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
- 7
Stuff each pepper firmly with the meat mixture, leaving about ½ inch of space at the top.
- 8
Place stuffed peppers in a 3-quart casserole dish. Pour the remaining tomato mixture over the peppers.
- 9
Bake uncovered for 40 minutes. Sprinkle grated cheese over the tops of the peppers and continue baking for 20 more minutes.