This is one of my favorite dishes that my mother used to make! Whether you choose to use red or green peppers, they come out perfect and tasty every time!
6 green or red bell peppers
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
3/4 cup shredded cheddar cheese
2. Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped green pepper 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. 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. Garnish with shredded cheddar cheese and serve.