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 calories
carbohydrate: 53.4 g
cholesterol: 183.3 mg
fat: 25.7 g
fiber: 8.3 g
protein: 34.9 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1404.9 mg
sugar: 23.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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