To prepare the peppers, wash them and cut off the stem end and scoop out the seeds, being carefully not to poke through the pepper. Set aside.
Heat a large sauté pan over medium heat. Add the olive oil and butter to the pan and brown the ground beef. Add onion and celery to the pan and cook until softened and then add the garlic to the mixture. Drain off excess fat and add ½ of the Francesco Rinaldi® Original Recipe Pasta Sauce (the other ½ will be used to top the peppers before baking.) Let the mixture cool slightly.
Add cooked rice to meat mixture and stir together well. Add the oregano, basil, Worcestershire Sauce, egg, salt and pepper to the rice mixture.
Place some Cheddar cheese in the bottom of the prepared peppers and then spoon in meat mixture, packing down carefully until filled. Place the filled peppers in a 13 x 9-inch baking dish. Drizzle the remaining tomato sauce over the peppers and sprinkle some cheddar on top. Rinse the empty jar of tomato sauce with 1 cup of water and add the water to the bottom of the baking dish to prevent the peppers from burning on the bottom.
Bake in oven until the green peppers are slightly soft, about 20-25 minutes. Serve.