Add Your Recipe
Stuffed Pepper Casserole
6 medium green bell peppers
2 tablespoons butter or margarine
1/2 cup chopped onions
1/2 cup chopped celery
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds ground beef
1 (19 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, crushed
1 teaspoon parsley flakes
1 teaspoon Worcestershire sauce
1 1/2 cups cooked rice
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, sauté 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.
Heat oven to 350 degrees F.
In large bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend.
Add ground beef, 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.
Beef Casserole Recipes
Join our Facebook group