Classic Beef Stuffed Peppers

Name: Classic Beef Stuffed Peppers
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 red bell peppers - tops and seeds removed; 3 eggs, beaten; 1 pinch ground black pepper; 296 milliliters instant rice; 680 grams lean ground beef; 59 milliliters finely chopped onion; 1 teaspoon salt; 6 Tbsps shredded Cheddar cheese, divided; 473 milliliters meatless spaghetti sauce; 2 teaspoons Worcestershire sauce

Classic Beef Stuffed Peppers is a gluten free main course. One serving contains 375 calories, 34g of protein, and 13g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Head to the store and pick up salt, eggs, worcestershire sauce, and a few other things to make it today. To use up the instant white rice you could follow this main course with the Baked Rice Pudding as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Red Pepper

Water

Equipment you will use

Sauce Pan

Drain and rinse peppers with cold water.

Ingredients you will need

Peppers

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.

Ingredients you will need

Worcestershire Sauce

Pasta Sauce

Black Pepper

Ground Beef

Onion

Sauce

Egg

Rice

Salt

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Bowl

Stand peppers in a large baking dish and fill each pepper with beef mixture.

Ingredients you will need

Peppers

Pepper

Beef

Equipment you will use

Baking Pan

Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.

Ingredients you will need

Pasta Sauce

Peppers

Equipment you will use

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.

Ingredients you will need

Cheddar Cheese