Ingredients

• 6 green bell peppers (red, yellow or orange bell peppers may also be used)
• 1 tablespoon butter
• 1 tablespoon oil
• 1/2 cup chopped onion
• 1 14.5-oz. can diced tomatoes
• 1 8-oz. can tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 2 teaspoons Worcestershire sauce
• 1 1/2 lbs. lean ground beef
• 1 1/2 cups cooked rice (such as long grain, basmati or brown)
• 1/2 to 1 cup shredded cheddar cheese

Directions

Turn peppers to their sides and cut off tops, cutting as close to the stem as possible. Using a spoon, remove seeds and membranes from peppers, then gently rinse with cold running water to completely clean out. Cut off any remaining edible pepper around removed stems and chop. Set aside.

Place peppers in a large pot. Cover peppers with water and sprinkle water with a few dashes of salt. Bring to a boil, then reduce heat to low and cover. Simmer for 5 minutes. Remove peppers with a slotted spoon, allowing any water in peppers to spill back into pot. Set peppers aside.

Preheat oven to 350° F.

Heat butter and oil in a large skillet over medium heat until butter melts. Add chopped pepper tops and onion then reduce heat to low-medium and sauté for about 5 minutes or until tender. Add tomatoes, tomato sauce, garlic, oregano, basil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine, then simmer for about 10 minutes, uncovered.

In a large mixing bowl, combine egg with remaining teaspoon of salt, remaining 1/4 teaspoon of pepper and Worcestershire sauce. Gently stir to combine, then add ground beef, cooked rice and 1 cup of the tomato mixture from skillet. Mix well to combine (mixing with hands works best). Stuff peppers with meat mixture and place in a casserole dish. Spoon remaining tomato mixture over tops of peppers.

Bake for 55-65 minutes, uncovered. About 5 minutes before peppers are done, top each pepper with shredded cheddar cheese and continue baking until cheese has melted. Serve immediately.