Stuffed peppers with sauteed kale

SUNDAY
Stuffed Peppers with Ground Beef and Rice
By Diana Rattray, About.com Guide
Delicious stuffed peppers with ground beef and rice, topped with cheese.Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
•6 green bell peppers
•1 tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces) tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
•1/2 teaspoon ground black pepper, divided
•1 egg, lightly beaten
•1 1/2 teaspoons Worcestershire sauce
•1 1/2 pounds lean ground beef or chuck
•1 1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation:
Directions for stuffed peppers with ground beef and rice
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. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, 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 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.
Recipe for stuffed peppers serves 6.

The Result?
I wasn't as happy with this version of stuffed peppers as some of the others I've made. Usually I don't use as much tomato and I use a lot of beans so I don't have to use as much ground beef.
Also I think I prefer mozzarella as a topping for these instead of cheddar. Still though, it wasn't bad. I would make it again possibly.

Sauteed Kale
This my own way of making sauteed kale.
1tbsp olive oil
2-3 cloves of garlic
several large handfuls of fresh kale
1 slice of bacon, chopped into small pieces

Saute all ingredients until kale is wilted and bacon is fully cooked. Due to the water content in the kale the bacon won't get crisp but it'll add a nice flavor to the kale.