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
- red bell peppers - tops and seeds removed: 6 piece
- eggs: 3 piece (beaten)
- meatless spaghetti sauce: 3 cups
- ¼ cups instant rice: 1 piece
- onion: 0.25 cup (finely chopped)
- salt: 1 tsp
- ½ teaspoons Worcestershire sauce: 1 piece
- pinch ground black pepper: 1 piece
- ½ pounds lean ground beef: 1 piece
- meatless spaghetti sauce: 2 cups
- cheddar cheese: 6 Tbsp (divided, shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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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.
