Stuffed Peppers with Beef and Rice

• 6 medium/large bell peppers (whatever color you prefer)
• 1 1/2 cup cooked white long grain rice
• 1 tbsp butter
• 1 tbsp olive oil, extra virgin
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 14.5 oz can of diced tomatoes
• 1 8 oz can of tomato sauce
• 1 1/2 lb lean ground beef
• 1 egg
• 1 1/2 tsp worcestershire sauce
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 2 cup mozzarella cheese, shredded (optional)
• 2 cup favorite spaghetti sauce (optional)

1. Preheat oven to 350 F
2. Cut tops off of peppers and clean out seeds and membranes.
3. Place in a large deep pot and cover with hot water.
4. Add half of salt to water.
5. Place on stove, bring up to a boil and then lower to a simmer for 5 minutes.
6. Drain and place aside.
7. Make rice according to directions on package
8. Place butter and olive oil in a large skillet, over medium heat.
9. Add celery and onion.
10. Saute until translucent (5 min).
11. Add canned tomatoes and tomato sauce, basil, oregano, and half of pepper.
12. Simmer tomato mixture for 10 minutes.
13. In a large mixing bowl, combine beef, cooked rice,egg, Worcestershire, rest of the salt and pepper, and minced garlic.
14. Mix well.
15. Add 1 cup of tomato mixture to meat mix.
16. Stir to combine.
17. Place peppers in a big enough deep pan.
18. (I used a 9x13x2 inches) Spoon mixture into peppers, top with remaining tomato mixture.
19. Place in oven for 45-55 minutes, if you would like add mozzarella cheese to the tops 20 min before finished.
20. I added extra of my favorite spaghetti sauce to the bottom, cause I like lots of sauce!

bell peppers, rice, butter, olive oil, onion, celery, clove garlic, oregano, basil, tomatoes, tomato sauce, lean ground beef, egg, worcestershire sauce, salt, black pepper, mozzarella cheese, favorite spaghetti sauce

Taken from cookpad.com/us/recipes/359049-stuffed-peppers-with-beef-and-rice (may not work)