Classic Beef Stuffed Peppers recipe
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Ingredients
- 6 red bell peppers - tops and seeds removed 3 eggs, beaten 3 cups meatless spaghetti sauce 1 ¼ cups instant rice ¼ cup finely chopped onion 1 teaspoon salt 1 ½ teaspoons Worcestershire sauce 1 pinch ground black pepper 1 ½ pounds lean ground beef 2 cups meatless spaghetti sauce 6 tablespoons shredded Cheddar cheese, divided
Nutrition Info
- 595.1 caloriescarbohydrate: 53.4 gcholesterol: 183.3 mgfat: 25.7 gfiber: 8.3 gprotein: 34.9 gsaturatedFat: 9.7 gservingSize: -sodium: 1404.9 mgsugar: 23.9 gtransFat: : -unsaturatedFat: : -
Directions Classic Beef Stuffed Peppers
Directions
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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.