eternal Beef Stuffed Peppers

eternal Beef Stuffed Peppers


Stuffed red fear peppers are filled taking into consideration Delicious delectable beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesnt need a lot of preparation.

The ingredient of eternal Beef Stuffed Peppers

  1. 6 red scare peppers - tops and seeds removed
  2. 3 eggs, beaten
  3. 3 cups meatless spaghetti sauce
  4. 1u2009u00bc cups instant rice
  5. u00bc cup finely chopped onion
  6. 1 teaspoon salt
  7. 1u2009u00bd teaspoons Worcestershire sauce
  8. 1 pinch auditorium showground black pepper
  9. 1u2009u00bd pounds lean arena beef
  10. 2 cups meatless spaghetti sauce
  11. 6 tablespoons shredded Cheddar cheese, at odds on bad terms

The instruction how to make eternal Beef Stuffed Peppers

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large saucepan of water to a boil, cut heat to medium, and cook red alarm bell peppers in the boiling water until slightly softened, roughly more or less 5 minutes. Drain and rinse peppers with cold water.
  3. mix up eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble arena beef into the union and trouble until arena beef is adequately sum up when sauce and rice mixture.
  4. Stand peppers in a large baking dish and fill each pepper once beef mixture. Pour 2 cups spaghetti sauce higher than the peppers. Cover dish taking into account bearing in mind 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 as soon as 1 tablespoon Cheddar cheese.

Nutritions of eternal Beef Stuffed Peppers

calories: 595.1 calories
carbohydrateContent: 53.4 g
cholesterolContent: 183.3 mg
fatContent: 25.7 g
fiberContent: 8.3 g
proteinContent: 34.9 g
saturatedFatContent: 9.7 g
sodiumContent: 1404.9 mg
sugarContent: 23.9 g


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