Stuffed Bell Peppers

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!

Ingredients:

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

Directions:

1.  Cut tops off of the bell peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water and then place them in a large pot with with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.

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.