Recipe by Barry
"Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation."
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red bell peppers - tops and seeds removed
meatless spaghetti sauce
1 1/4 cups
finely chopped onion
1 1/2 teaspoons
ground black pepper
1 1/2 pounds
lean ground beef
meatless spaghetti sauce
shredded Cheddar cheese, divided
These were delicious. I sliced mine in half instead of stuffing the whole pepper, which is what I usually do. I did this just for looks but they were wonderful. One little side note though.
I made it just like it was written, they're ok.
I mixed Ground Turkey with Beef and omitted the sauce on top. I also skipped the boiling the bell peppers step and everything turned out great. Very tasty and next time I will add some cheese to the meat mixture.
Very tasty, next time I might add some cayenne pepper to give it a little kick.
I substituted Johnsonville hot Italian Sausage and it added a lot of flavor and gave it a bit of a kick. I also added mozzerella cheese in place of the cheddar. Delicous! Flavors blended well. We loved it and will try this again.
My family loved the flavor and presentation but the rice was undercooked and I even added extra time to bake. I added garlic powder and used red and orange peppers to make it fun for Fall! Next time I will cook the rice before placing mixture in peppers.
Turned out great even though I precooked the beef before I added it to the filling mixture, I also didn't boil the peppers and I omitted pouring the extra sauce on the top.
Excellent and easy! I added finely chopped garlic cloves to mine.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Beef Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 232
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