Classic Beef Stuffed Peppers

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Bring a large pot of salted water to a rolling boil. Reduce the heat to medium. Add the bell peppers and cook until they are slightly softened, about 5 minutes. Drain the peppers in a colander and rinse with cold water to stop the cooking process. Set aside to drain completely. (10 minutes)

Recipe View In a large bowl, combine 3 cups of the spaghetti sauce, the beaten eggs, instant rice, chopped onion, Worcestershire sauce, salt, and black pepper. Add the ground beef, breaking it up with a spoon or your hands, and stir until everything is thoroughly combined. (10 minutes)

Recipe View Arrange the blanched peppers in a large baking dish, cut-sides up. Generously fill each pepper with the beef and rice mixture, packing it in gently. Pour the remaining 2 cups of spaghetti sauce evenly over the stuffed peppers. Cover the baking dish tightly with aluminum foil. (10 minutes)

Recipe View Bake in the preheated oven for 55 to 60 minutes, or until the peppers are tender and the filling is set. An instant-read thermometer inserted into the center of a pepper should read at least 160 degrees F (70 degrees C). Remove the foil and sprinkle each pepper with 1 tablespoon of shredded Cheddar cheese. (60 minutes)

Recipe View Return the dish to the oven, uncovered, and bake for another 5 minutes, or until the cheese is melted and bubbly. Let the stuffed peppers rest for a few minutes before serving. (5 minutes)