Stuffed Pepper Casserole Recipe

Stuffed Pepper Casserole Recipe

Ingredients:

1 & 1/2 c of rice; cooked
1 tsp of sauce (Worcestershire)
1 whole egg
1 tsp parsley; flaked
1 oregano
1 clove of garlic; crushed
1 can of sauce (tomato, 8 ozs)
1 can of tomatoes (19 ozs)
1&1/2 lbs of hamburger
1/2 tsp of pepper
2&1/2 tsp of salt
1/2 c of celery; chopped
1/2 c of onions; minced
2 Tbsps of butter
6 pcs of peppers (bell, green)

Instructions:

Halve peppers then de-seed and remove the tough center portion and tops. Clean the peppers then place inside a two quart stockpot with water and season with salt then bring it to boiling. Simmer five minutes then drain off all water.

Saute celery and onion until onions are clear. Mix in the tomatoes, Worcestershire, garlic, oregano, one and one half teaspoon of salt then one fourth teaspoon of pepper then the parsley.

Cook simmering without cover for ten minutes. Preset oven (350 degrees F).

Using a separate bowl, mix together egg, pepper, Worcestershire and left over salt. Mix thoroughly then add in the hamburger, one cup of tomato mix and all of the rice. Blend well.

Scoop this mixture inside peppers then line them up in a baking dish. Decant the remainder of the tomato mix and then pop in the oven for an hour. Sprinkle shredded cheese on top just before finishing.

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