Ingredients

• 6 reds bell peppers , tops and seeds removed
• 5 cups meatless spaghetti sauce , divided
• 3 eggs , beaten
• 1.25 cups instant rice
• 0.25 cups finely chopped onion
• 1.5 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1.5 pounds lean ground beef
• 6 tablespoons shredded Cheddar cheese , divided

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until peppers tender, filling set, and an instant-read thermometer inserted into middle of peppers reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Top each pepper with 1 tablespoon cheese.

Nutrition per serving