Classic Beef Stuffed Peppers Recipe

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.