6 lg. green peppers
2 tbsp. butter, melted
1/2 c. chopped onion
1/2 c. chopped celery
1 can (16 oz.) tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
2 tsp. salt
1/2 tsp. pepper
1 egg
1 tsp. Worcestershire sauce
1 1/2 lb. ground chuck
1 1/2 c. cooked white rice

Heat oven to 350 degrees. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside.

Wash peppers and place in large kettle with 2 quarts salted water. Bring to a boil, cover, reduce heat and simmer 5 minutes. Drain peppers; set aside.

Saute chopped pepper tops, onion and celery in hot butter 3-5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

In large bowl, combine egg, remaining salt and pepper and Worcestershire. Beat with spoon. Add chuck, rice and 1 cup of tomato mixture. Stuff peppers with meat mixture. Place in 3 quart casserole. Pour remaining tomato mixture over peppers. Bake uncovered 1 hour. 6 servings.