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Beef Stuffed Peppers

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner
Beef Stuffed Peppers
Ingredients
  • 6 red bell peppers - tops and seeds removed
  • 3 cups meatless spaghetti sauce
  • 3 eggs, beaten
  • 1 1/4 cups instant rice
  • 1/4 cup finely chopped onion
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/2 pounds lean ground beef
  • 6 tablespoons shredded Cheddar cheese, divided
Instructions
1
Preheat the oven to a high heat setting, equivalent to 350 degrees F (175 degrees C).
2
Fill a large container with water and bring it to a rolling boil. Decrease the heat to a moderate level; add sliced bell peppers and cook until they begin to lose their crunch, approximately 5 minutes. Drain the water using a colander and rinse with cold water to stop the cooking process.
3
In a separate bowl, merge 3 cups of spaghetti sauce with beaten eggs, cooked rice, diced onion, Worcestershire sauce, salt, and black pepper. Introduce ground beef into the mixture; stir until everything is well incorporated.
4
Position the cooked bell peppers in a large baking dish, with their tops facing upwards; fill the dish with the beef and sauce mixture. Pour the remaining 2 cups of spaghetti sauce over the peppers, ensuring they are well coated.
5
Cover the baking dish with aluminum foil to prevent drying out during cooking. Place it in the preheated oven and cook until the peppers are tender, the filling is set, and an instant-read thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), taking around 55 to 60 minutes.
6
Top each pepper with a small amount of cheese, approximately 1 tablespoon.