We don’t know who Rickey was, but he was a great mixologist. Just combine rum and lime juice, then top with club soda.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 8 g |
| Protein | 35 g |
| Saturated Fat | 10 g |
| Sodium | 1405 mg |
| Sugars | 24 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe, thinking white rice was just as good as instant rice, and the rice didn’t nearly get cooked. Don’t make the same mistake; make sure to get INSTANT RICE!! Everything else was good, the rice was just crunchy still.
absolutely delicious! the best stuffed peppers I ever made!
I did it a lil out of the ordinary for these Corona times. I followed the recipe however I didnt have nor really even like peppers that much. BUT I have a one pound defrosted ground beef pack and the 3 year old and I are starving. I made the rice separately ahead of time with the lundgren organic wild rice porcini mushroom flavor. only had a pound of ground beef that I cooked in the cast iron skillet salt pepper butter. Added the sauce mixture as the recipe stated. Didnt measure out the rice but used enough for my liking which I know was less. no shredded cheese but farm fresh cheddar wedge so I cut that up put it in, covered the cast iron with some aluminum foil cooked on the stove on low. WOW very good
Definitely will be made again. Easy but very tasty. Whole family enjoyed.
I used 1/2 pasta sauce 1/2 crushed tomatoes. Put a little mozzarella chunk in each before baking. Precooked hamburger and 1/2 of rice. This was excellent. Great recipe to experiment with.
these were easy and delicious. I added an extra teaspoon of salt and it was perfect.
My family loved this. No alterations were made. It is my favorite stuffed pepper recipe of all time.
It was yummy, I cooked the beef and rice before adding them into the mixture, but that’s the only thing I did differently. Will make again!
Great Eats !
very good will make again.
Very good. I was originally going to make Chef John’s Stuffed Peppers, but this looked like a faster, easier weeknight meal. What I did do was saute the onion and meat a little before stuffing the peppers. What I didn’t do was parboil the peppers beforehand. After an hour the peppers were still a little firm so next time I’ll do that. Will make again and also try Chef John’s version for comparison.
It was so good! Made a few changes, used green peppers and added a hot Italian sausage to meat. Really a great meal.
Excellent. We will be having it again.
Loved this . I did cook the meat in a pan before adding them to the pepper. I also used catrots instead of onions . Worked great .The family really loved it with orange peppers
it was great but don’t put in the ‘three’ cups of spaghetti sauce. a typo in the instructions ??
I made this for my boyfriend and I. We loved it
Would definitely make again. This is a nice basic recipe in which you can add the spices you like. I added garlic, parsley, additional Worchester sauce. I skipped cooking the peppers ahead of time. I cooked the burger first, then added all the ingredients, mixed well, stuffed the peppers, poured sauce over them, and then baked. I added a little water to pan to create steam and minimize burning on the bottom of pan. Then covered well with aluminum foil. The steam cooked the peppers just fine. My family loved it!
I assumed you cooked the hamburger first and it was just fine. Other that that, I followed recipe exactly and it was a hit.
Easy to make, had plenty of filling. Added a touch of parsley, basil and red pepper flake for personal taste. Chopped the tops ups and added them to the filling for added flavor.Skipped the cheddar cheese for a topping of bread crumbs, olive oil and parmigiano cheese. will use again.
I made this for my mom and she LOVED IT!!! I did add some season salt, and garlic salt into the mixture and It was perfect!!!
This is a quick but good recipe. I didn’t boil the peppers but followed the rest and it turned out quite nicely! I also made jack o’lantern faces on my orange peppers ~ fun touch! :0)