6 green bell peppers (or choose a combination of colors)
1 tablespoon butter
1 tablespoon extra-virgin 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 and minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 large egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (90/10)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese (about 1/2 to 3/4 cup), optional
Steps to Make It
Gather the ingredients.
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water.
Bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked.
