6 - 8 Large Coloured Procyk Farms Bell Peppers
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