Peppers and Ground Beef and Rice

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Peppers and Ground Beef and Rice

6 green bell peppers, large, or a choose a combination of colors
1 tbs butter
1 tbs extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
14.5-oz can diced tomatoes
8-oz can tomato sauce
1 clove garlic, crushed and minced
1 tsp dried oregano
1/2 tsp dried basil
2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp Worcestershire sauce
1 1/2 lb lean ground beef
1 1/2 cups long-grain rice, cooked
Optional: Shredded mild cheddar cheese

Cut the tops off of the bell peppers and rinse them under cold water. Remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water.
Bring to a boil. Reduce heat, cover, and simmer for 5 min. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 min, or until vegetables are tender.
Add the un-drained canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp salt, and 1/4 tsp of pepper. Bring to a simmer and cook for about 10 min.
In a large mixing bowl, combine the egg with the remaining 1 tsp of salt, 1/4 tsp of pepper, and Worcestershire sauce. Gently stir to blend. Add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350°.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 min, or until the meat mixture is thoroughly cooked. Serves 6
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