Stuffed Pepper Casserole 6 medium green bell peppers 2 tablespoons butter or margarine 1/2 cup chopped onions 1/2 cup chopped celery 2 1/2 teaspoons salt 1/2 teaspoon pepper 1 1/2 pounds hamburger 1 (19 ounce) can tomatoes 1 (8 ounce) can tomato sauce 1 clove garlic, crushed 1 teaspoon parsley flakes 1 egg 1 teaspoon Worcestershire sauce 1 1/2 cups cooked rice Cut off top of peppers; remove ribs and seeds. Chop edible portions of tops; set aside. Wash peppers and place in large kettle with 2 quarts salted water; cover and bring to boil. Reduce heat and simmer for 5 minutes. Drain peppers. In skillet, saute chopped pepper, onion and celery until tender (3 to 5 minutes). Add tomatoes, sauce, garlic, parsley, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered 10 minutes. Preheat oven to 350 degrees F. In large bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend. Add hamburger, rice and 1 cup tomato mixture; mix well. Stuff peppers with meat mixture. Place in 3-quart casserole; pour remaining tomato mixture over peppers. Bake, uncovered, for 1 hour. Grate cheese and spread over tops of peppers last 20 minutes of baking. Serves 6.