Stuffed pepper casserole recipe in the casserole category

Cut off top of peppers. Remove ribs and seeds.

Chop edible portions of tops. Set aside.

Wash peppers and place in large kettle with 2 quarts salted water.

Cover and bring to boil.

Reduce heat and simmer for 5 minutes.

Drain peppers.

In skillet, saute chopped pepper, onion and celery until tender, 3 to 5 minutes.

Add tomatoes, sauce, garlic, parsley, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Simmer, uncovered 10 minutes.

Preheat oven to 350 degrees F.

In large bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend.

Add hamburger, rice and 1 cup tomato mixture. Mix well.

Stuff peppers with meat mixture.

Place in 3 quart casserole.

Pour remaining tomato mixture over peppers.

Bake, uncovered, for 1 hour.

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