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.
This sauce freezes well. I freeze in zip-lock bags.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (45%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 20.7mg||1 %|
|Potassium 157.3mg||4 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.9g|
|Protein 1.1g||2 %|
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Calories per serving: 56
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