Stuffed Peppers with Ground Beef and Rice

This is hands down the best stuffed pepper recipe I've tried.  Yummy and healthy!

Stuffed Peppers with Ground Beef and Rice
Serves 6

4 bell peppers, halved
1 T. butter
1 T. olive oil
1/2 c. green pepper
1/2 c. onion, chopped
1/2 c. celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 t. oregano
1/2 t. basil
2 t. salt, divided
1/2 t. pepper, divided
1 egg, lightly beaten
1 1/2 t. Worcetershire sauce
1 1/2 lbs. lean ground beef (or ground turkey), uncooked
1 1/2 c. rice, cooked
1/2 c. shredded cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers and place 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.  Saute chopped green pepper (from tops), onion and celery for 5 minutes or until tender.  Add tomatoes, sauce, garlic, oregano, basil, 1 t. salt and 1/4 t. pepper.  Simmer for 10 minutes.

In a large mixing bowl, combine egg with 1 t. salt, 1/4 t. pepper and Worcestershire cause.  Gently stir to blend; add ground beef, cooked rice, and 1 c. of the tomato mixture.  Mix well.  Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over peppers.  Bake at 350 degrees for 55-65 minutes.  If desired, top peppers with cheese just before finished cooking.