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Throughly combine the seasoning mix ingredients in a small bowl and set aside.
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.
Heat olive oil and butter in a large skillet over medium heat until hot. saute chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add seasoning mix and garlic; saute an additional 1-2 minutes until fragrant. Add tomatoes, tomato sauce, 1 teaspoon salt, and 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 ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. 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. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
When I make this for the first time, since I adapted this from two recipes and added an extra can of tomato sauce for more sauce.
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