6 large green or red peppers 2 tbs butter, melted 1/2 cup chopped onion 1/2 cup chopped celery 1 can tomatoes, undrained (1lb) 1 8 ounce can tomato sauce 1 clove garlic, crushed 1 tsp basil 1 tsp oregano 2 1/2 tsps salt 1/2 tsp pepper 1 egg 1 tsp worcestershire sauce 1 1/2 lbs ground beef 1 1/2 cups cooked white rice

Cut off tops of peppers. Remove ribs and seeds. Chop edible portions of tops, set aside. Place peppers in large kettle with salted water. Bring to boil, cover, reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
In hot butter in medium skillet, saute chopped pepper, onion and celery 3-5 minutes till tender. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 tsps salt and 1/4 tsp pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees.
Meanwhile, in large mixing bowl, combine egg, remaining S&P, and Worcestershire. Beat with fork to blend. Add chuck, rice, and 1 cup of the tomato mixture mixing well. Stuff peppers with meat mixture. Place in casserole dish. Pour remaining tomato over peppers. Bake uncovered for 1 hour.