Categories: Dinner, Red Meat

Ingredients

• 6 green bell peppers
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 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
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Directions

1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.

2. 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.

3. Heat olive oil and butter in a large skillet over medium heat until hot.

4. Sauté chopped green 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.

5. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce.

6. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.

7. Stuff peppers with meat mixture and place in a 3-quart baking dish.

8. Pour remaining tomato mixture over the stuffed peppers.

9. Bake at 350° for 55 to 65 minutes.

10. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

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