Stuffed Peppers with Ground Beef

Stuffed Peppers        

with Ground Beef

1  bell pepper 

1 tablespoons butter

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped celery

¼ cup diced tomatoes

TT marinara sauce

1 clove garlic, crushed

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

TT salt & pepper

1 egg, lightly beaten

1 1/2 teaspoons Worcestershire sauce

8 oz   lean ground beef

 1/2 cups cooked long-grain rice

TT shredded mild Cheddar cheese

Procedure:

Cut tops off pepper; 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.  Heat olive oil and butter in a large skillet over medium heat until hot. 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.  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 25 to 30 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.