Stuffed Bell Peppers

Here is a great recipe if you are in need of something different than the regular, weekly meals.  I don't make this very often because to be honest, it takes a bit of time to prepare.  I did, however, finally get smart this last time I made it and I did it in phases.  I cooked the stuffing earlier in the day, and then finished it up before dinner time.  Much better idea.  So, note to anyone who makes this... plan ahead.  Sorry to say this is not a great throw together recipe at the last minute, but it does taste yummy! 

Stuffed Peppers

    * 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 turkey)

    * 1 1/2 cups cooked long-grain rice (we prefer brown rice)

    * shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

PREPARATION:

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. 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 (either precooked or raw, but if you want to take less time cooking in the oven, cook meat) 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. 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.