Carefully cut the tops off of the peppers. Scrape out all the seeds and membranes with a spoon. Steam peppers for 10 minutes. While peppers are steaming, pour 2 tbls olive oil into a large skillet. Lightly brown the beef. Let stand for 2 minutes then drain excess fat. Add thyme, rice, tomato, celery, mushroom, garlic, eggs, basil and Worcestershire sauce. Heat over low heat for 10 minutes.
Fill cooled peppers with mixture. Bake at 400 degrees for 30 minutes. Enjoy!