Stuffed Peppers with Ground Beef and Rice

Stuffed peppers with ground beef and rice

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   Directions for stuffed peppers with ground beef and rice
   
   1. Cut tops off peppers, 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.
   2. 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. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
   
   4. 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. Gently stir to blend, add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
   
   6. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
   
   7. Bake at 350° for 55 to 65 minutes.
   
   8. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done, bake until cheese is melted.
   
   Recipe for stuffed peppers serves 6.