Stuffed bell Peppers

Ingredients:

• 4 bell peppers, red, yellow, or green
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• 1/3 cup water
• 1 clove garlic, crushed
• 1/2 teaspoon dried leaf basil
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 teaspoon Worcestershire sauce
• 1 pound lean ground beef
• 1 cup cooked long-grain rice
• shredded Cheddar cheese, about 1/2 cup

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.
Chop the rest of the vegetables and set aside for cooking.
Directions:
Heat olive oil in a large skillet over medium heat until hot.
Sauté chopped peppers from the tops, add the chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
Then add tomatoes, tomato paste, water, crushed garlic, 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 uncooked ground beef, cooked rice, and 1 cup of the tomato mixture.
 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. Top stuffed peppers with a little shredded cheddar cheese just before peppers are done; bake until cheese is melted.
Enjoy!