Classic Beef Stuffed Peppers

Name: Classic Beef Stuffed Peppers
Total time: 80
Yield: 6
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

Recipe by Barry LaRoche from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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6 red bell peppers - tops and seeds removed
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3 eggs, beaten
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3 cups meatless spaghetti sauce
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1 ¼ cups instant rice
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¼ cup finely chopped onion
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1 teaspoon salt

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1 ½ teaspoons Worcestershire sauce
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1 pinch ground black pepper
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1 ½ pounds lean ground beef
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2 cups meatless spaghetti sauce
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6 tablespoons shredded Cheddar cheese, divided

Instructions

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.