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.
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.
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.
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.
too greasy. Will brown hamburger in separate pan and drain, then add to the peppers next time
* 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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