Classic Beef Stuffed Peppers (Adapted from All Recipes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 501.6
- Total Fat: 21.8 g
- Cholesterol: 186.2 mg
- Sodium: 1,046.2 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 6.5 g
- Protein: 36.4 g
View full nutritional breakdown of Classic Beef Stuffed Peppers (Adapted from All Recipes) calories by ingredient
Introduction
Found this on All Recipes and it is awesome! I add turkey for some of the meat to lighten it up. It is SOOO good! Found this on All Recipes and it is awesome! I add turkey for some of the meat to lighten it up. It is SOOO good!Number of Servings: 6
Ingredients
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3 red and 3 Green bell peppers - tops and seeds removed
3 eggs, beaten
3 cups Prego Fresh Mushroom Sauce
1 1/4 cups instant rice
1/4 cup finely chopped onion
1 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1 pinch ground black pepper
1 pounds lean ground beef
1/2 pout lean ground turkey
2 cups Prego Fresh Mushroom Sauce
6 tablespoons shredded Cheddar cheese, divided
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. 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.
Serving Size: 6 servings - 1 pepper per person
Number of Servings: 6
Recipe submitted by SparkPeople user BABYCHOOKIE.
2. 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.
3. 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.
4. 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.
5. 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.
Serving Size: 6 servings - 1 pepper per person
Number of Servings: 6
Recipe submitted by SparkPeople user BABYCHOOKIE.