Stuffed Peppers

Okay, so we weren't thinking and we only made two stuffed peppers instead of the 6 the recipe calls for, which pretty much turned out okay, except for the extra rice and things we had, and the work that it took just for a side dish. Anyway, they turned out pretty great regardless except we both felt like they needed a little more salt or something, so you might want to add quite a bit of that stuff.

I only ate half my pepper the first time and the second half the second day and it was still really good reheated. Although the actual pepper was a little soggy the sharp pepper taste was still there, and was awesome.

Note: We tried to get the flattest bottom peppers at the store so they'd stand up straight

Stuffed Peppers

6 green bell peppers (We used red peppers)
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery (We didn't put any celery in)
1 can (14.5 ounces) diced tomatoes (We didn't use any diced tomatoes)
1 can (8 ounces) tomato sauce (We probably used a third of a 16 oz can, maybe 5 oz)
1 clove garlic, crushed
1 teaspoon dried leaf oregano (We just used normal oregano from the spice isle)
1/2 teaspoon dried leaf basil (We just used normal basil too)
2 tsp salt, divided (Like I said, it may need more salt)
1/2 tsp ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp Worcestershire sauce
1 1/2 pounds lean ground beef or chuck (We only used about 1/2 pound)
1 1/2 cup cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

1. Cook rice (We used a rice cooker, but you can use whatever)
2. Remove pepper tops, chop edible parts and set aside

3. Remove and discard seeds and membranes of peppers.

4. Boil peppers in a large pot of salted water, covered.

5. Once boiling reduce heat, cover and simmer for 5 minutes.

6. Drain peppers and set aside.

7. Preheat oven to 350

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

9. Saute chopped green pepper tops, onion, (and celery).

10. (Add tomatoes) tomato sauce, crushed garlic, oregano, basil, 1 tsp salt, and 1/4 tsp pepper.

11. Simmer for about 10 minutes.

12. In a large mixing bowl, combine egg, remaining 1 tsp salt, and 1/4 tsp pepper, and Worchestershire sauce and half of cheese.

13. Gently stir to blend.

14. Add ground beef, cooked rice, and tomato mixture.

15.  Bake for about 55 to 65 minutes.

16. Add additional cheese to peppers a few minutes before they are done.