- 6 red bell peppers - tops and seeds removed
- 3 eggs, beaten
- 3 cups meatless spaghetti sauce
- 1 1/4 cups instant rice
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1 1/2 teaspoons Worcestershire sauce
- 1 pinch ground black pepper
- 1 1/2 pounds lean ground beef
- 2 cups meatless spaghetti sauce
- 6 tablespoons shredded Cheddar cheese, divided
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
05/22/2018
recipepes.com
Classic Beef Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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