Stuffed-Pepper Casserole

Ingredients:
- 6 medium green peppers
- 2 Tbsp. butter, melted
- 1/2 c. onion, chopped
- 1/2 c. celery, chopped
- 1 (20 oz.) can tomatoes (undrained)
- 1 (8 oz.) can tomato sauce
- 1 clove garlic, crushed
- 1 tsp. dried basil leaves
- 1 tsp. dried oregano leaves
- 2 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 egg
- 1 tsp. Worcestershire sauce
- 1 1/2 lb. ground chuck
- 1 1/2 c. cooked rice

Directions:
- Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover. Reduce heat and simmer 5 minutes. Drain peppers; set aside.