Stuffed Peppers With Ground Beef And Rice

• 6 bell peppers
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1/2 C. chopped yellow onion
• 1/2 C. chopped celery
• 1 14.5oz can diced tomatoes
• 1 8oz can tomato sauce
• 2 cloves garlic, crushed
• 1 tsp. dried oregano
• 2 tsps. salt, divided
• 1/2 tsp. ground black pepper, divided
• 1 egg lightly beaten
• 1 1/2 tsps. Worcestershire sauce
• 1 1/2 lbs. lean ground beef or chuck
• 1 1/2 C. cooked long grain rice
• 1/2 to 3/4 C. shredded cheddar cheese

1. 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.
2. Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped 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.
3. Preheat oven to 350u0b0
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.
5. Bake at 350u0b0 for 55 to 65 minutes.
6. *OPTIONAL* If desired, top each stuffed pepper with shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

bell peppers, butter, olive oil, yellow onion, celery, tomatoes, tomato sauce, garlic, oregano, salt, ground black pepper, egg, worcestershire sauce, lean ground beef, rice, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-with-ground-beef-and-rice-52672441 (may not work)