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

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

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

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

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

Preheat oven to 350 degrees.

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

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

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

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