6 to 8 medium green bell peppers
1 pound ground beef
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 16 ounce can tomatoes, drained — (reserve liquid)
2 cups cooked rice
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1/3 cup grated Parmesan cheese
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Cut peppers in half lengthwise and clean. Blanch peppers in boiling, salted water for 3 to 4 minutes. Remove peppers and drain in colander. Brown ground beef, onions and celery. Drain well. Add garlic, salt, pepper, thyme, basil, and Tabasco. Stir and cook 1 minute. Add tomatoes and break them up; cook 5 minutes. Add cooked rice and Worcestershire sauce and stir to mix. Cover and simmer on low heat 10 minutes–adding reserved tomato liquid as necessary. Remove from heat and stir in cheeses. Stuff pepper halves with meat mixture. Place in pan with a little water in the bottom. Bake, uncovered, at 350 degrees for 25-30 minutes.