Preheat oven to 350° F
Cut tops off of peppers and clean out seeds and membranes. Place in a large deep pot and cover with hot water. Add half of salt to water. Place on stove, bring up to a boil and then lower to a simmer for 5 minutes. Drain and place aside.
Make rice according to directions on package
Place butter and olive oil in a large skillet, over medium heat. Add celery and onion. Saute until translucent (5 min). Add canned tomatoes and tomato sauce, basil, oregano, and half of pepper.
Simmer tomato mixture for 10 minutes.
In a large mixing bowl, combine beef, cooked rice,egg, Worcestershire, rest of the salt and pepper, and minced garlic. Mix well.
Add 1 cup of tomato mixture to meat mix. Stir to combine.
Place peppers in a big enough deep pan. (I used a 9x13x2 inches) Spoon mixture into peppers, top with remaining tomato mixture.
Place in oven for 45-55 minutes, if you would like add mozzarella cheese to the tops 20 min before finished.
I added extra of my favorite spaghetti sauce to the bottom, cause I like lots of sauce!
