Classic Beef Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. 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.
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