Stuffed Peppers

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 mozzarella cheese, about 1/2 to 3/4 cup, optional

Directions

Cut tops off peppers and remove the seeds and membranes. 

Rinse peppers under cold water. Place peppers in a large pot filled with salted water and bring to a boil for 5 minutes. 

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

Sauté chopped onion, and chopped celery for about 5 minutes. 

Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper and continued to simmer for 10 minutes.

Combine egg with remaining 1 teaspoon salt, 1/4 teaspoon pepper and Worcestershire sauce. 

Add ground beef, cooked rice, and 1 cup of the tomato mixture. 

Stuff peppers with meat mixture and place in a baking dish. 

Pour remaining tomato mixture over the stuffed peppers. 

Bake at 350° for 50 to 60 minutes.  10 minutes before removing the peppers from the oven, top with shredded cheese.