Cut off the tops of the peppers and remove the ribs and seeds. Then chop the edible part of the tops, and set them aside. Wash the peppers.

Place the peppers in a large kettle with 2 quarts of salted water. Bring this to a boil, then cover the peppers, reduce the heat, and then simmer for about 5 minutes. Now you need to drain the peppers and then set them aside.

Place the margarine in a medium-sized skillet, and allow the margarine to get hot. Once the margarine is hot saute' the chopped green pepper, celery, and onion until tender for about 3 to 5 minutes.

Add the tomatoes, oregano, basil, garlic, tomato sauce, ¼ tsp pepper, 1½ tsp salt, and simmer this mixture uncovered for about 10 minutes.

Preheat the oven to 350F.

Meanwhile, in a large mixing bowl, you should combine the egg, the rest of the pepper and salt, and the Worcestershire sauce. Beat this mixture with a spoon until well blended. Add the ground chuck, 1 cup of the tomato mixture, and the rice. Make sure to mix the mixture well.

Now, stuff the peppers with the meat mixture, and place it into the 3-quart casserole dish. Now pour the remaining amount of the tomato mixture over the peppers. Let this bake uncovered for about 1 hour. Then serve.