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Stuffed Pepper Casserole Recipe

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This recipe for Stuffed Pepper Casserole is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. In hot butter in medium skillet, sauté 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 350º. 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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