6 lg. green peppers (about 2 1/2 lb.)
2 tbsp. butter, melted
1/2 c. chopped onion
1/2 c. chopped celery
1 (1 lb.) can tomatoes, undrained
1 (8 oz.) can tomato sauce
1 clove garlic, crushed
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
2 1/2 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

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops, set aside. Wash peppers.

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

3. In hot butter in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 400 degrees.

6. Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire sauce. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3 quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, for 1 hour. Makes 6 servings.