"The belly rules the mind."--Spanish Proverb

Stuffed Pepper Casserole Recipe

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This recipe for Stuffed Pepper Casserole, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Carroll
Added: Thursday, September 11, 2008


6 Medium Green Peppers
2 T. Butter (melted)
1/2 c. Onion (chopped)
1/2 c. Celery (chopped)
1 can (1lb, 3oz) Chopped Tomatoes (undrained)
1 Clove Garlic (crushed)
1 t. Dried Basil
1 t. Dried Oregano
2 1/2 t. Salt
1/2 t. Pepper
1 t. Worcestershire Sauce
1 Egg
1 1/2 lb. Ground Beef
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. In hot butter in medium skillet, sautÚ chopped green pepper, onion, and celery until tender - 3-5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 tsp salt, and 1/4 tsp pepper. Simmer, uncovered, 10 minutes. Preheat oven to 350║. Meanwhile in large mixing bowl, combine egg, remaining 1 tsp salt and 1/4 tsp pepper, and Worcestershire. Beat with spoon to blend. Add raw beef, rice, and 1 cup of tomato mixture, mixing well. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers. Sprinkle with Parmesan cheese. Bake uncovered for 1 hour.

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