Stuffed Bell Peppers

INGREDIENTS

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

DIRECTIONS

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

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