Stuffed Bell Peppers


6 - 8 Large Coloured Procyk Farms Bell Peppers 
3 Eggs
3 Cups Meatless Spaghetti Sauce 
1 1/4 Cups Instant Rice 
1/2 Cup Finely Chopped Onion 
1 tsp. Salt 
1 1/2 tsp. Worcestershire Sauce 
1 Pinch Ground Black Pepper 
1 1/2 Pounds Lean Ground Beef 
2 Cups Meatless Spaghetti Sauce 
6 Tbsp. Shredded Chedder Cheese


Remove tops and seeds of bell peppers. Preheat oven to 350 degrees. Bring a large saucepan of water to boil, reduce heat to medium and cook 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, worchestershire sauce, and black pepper in a large bowl. Crumble ground beef into mixture and stir until thoroughly combined with sauce and rice mixture.
Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups of spaghetti sauce over the peppers or on the base of the dish and cover with aluminum foil. 
Bake in 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, 1 1/2 to 2 hours. uncover and top each pepper with a tablespoon of chedder cheese  

Let us know how you enjoyed this recipe at or tag us on Twitter or Instagram !