Stuffed Green Bell Peppers

DELICIOUS!!!!!!!!!!

• Ready In: 1 hr 11 mins
• Serves: 6

Ingredients

• 6  green bell peppers
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1 (14 1/2ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1  garlic clove, crushed
• 1  teaspoon dried oregano leaves
• 1⁄2 teaspoon dried leaf basil
• 2  teaspoons salt, divided
• 1⁄2 teaspoon ground black pepper, divided
• 1  egg, lightly beaten
• 1 1⁄2 teaspoons Worcestershire sauce
• 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs  chuck
• 1 1⁄2 cups cooked long-grain rice
• 1⁄2-3⁄4 cup  shredded mild cheddar cheese (optional)

Directions

1. Directions for stuffed peppers with ground beef and rice.
2. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
4. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
5. Recipe for stuffed peppers serves 6.