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.

Heat 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.