STUFFED BELL PEPPER

3 bell peppers, 2 T. butter, 1 cup chopped white onions, 1 cup chopped celery, 1/4 cup bell peppers, 1/2 tsp. salt,  1/4 tsp. pepper, 1 tsp. granulated garlic, 1 T. Worcestershire sauce, 1/2 tsp. poultry seasoning,  1 lb. ground chicken, 1/4  ground turkey, 1 (6 oz.) can mild tomatoes and chili, 6 egg, 1 1/2 cups white rice, cooked,   1/2 cup water.

Cut peppers in half lengthwise, remove core and seeds, wash and drain.  Get out a skillet add butter.  Sauté onions and celery, and bell pepper.  When the onions are translucent, add the meat and dry seasonings.  Pour off the fat add the can of tomatoes and rice mix thoroughly.  Fill peppers with the meat mixture.  Place peppers in a shallow dish add water to dish. Cover with foil and bake at 350 degrees for 35-40 minutes.  Top each pepper with an egg and a pat of butter.  Put the peppers back in the oven uncovered and bake for another 5-minutes or until the eggs are set to your personal preference.