Ingredients
Scale
- 6 red bell peppers, tops and seeds removed
- 5 cups meatless spaghetti sauce, divided
- 3 eggs, beaten
- 1 ¼ cups instant rice
- ¼ cup finely chopped onion
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 ½ pounds lean ground beef
- 6 tablespoons shredded Cheddar cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Reduce heat to medium; add bell peppers and cook until slightly softened, about 5 minutes. Drain and rinse with cold water.
- Combine 3 cups spaghetti sauce, eggs, rice, onion, Worcestershire sauce, salt, and black pepper together in a bowl. Crumble in ground beef; stir until thoroughly combined.
- Place peppers in a large baking dish, top-sides up; fill with beef mixture. Pour remaining 2 cups spaghetti sauce over peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, filling is set, and an instant-read thermometer inserted into the middle of peppers reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Top each pepper with 1 tablespoon cheese.
Notes
- You do not need to cook the beef first.
- Instant rice is used, so no pre-cooking is needed.
- Covering the peppers with foil while baking helps retain moisture.
- To prevent soggy peppers, drain them well after boiling and avoid overfilling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg