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Ingredients
- 2 (large) green bell peppers
- 1 (whole) egg, lightly beaten
- 1 (cup) meatless pasta sauce, divided
- 1/4 (cup) uncooked instant white rice
- 1 (tablespoon) finely chopped onion
- 1/4 (teaspoon) salt
- 1/2 (teaspoon) Worcestershire sauce
- 1/4 (teaspoon) black pepper
- 1/2 (pound) uncooked ground beef
Directions
- Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water.
- In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350 degrees F for 50-55 minutes or until a meat thermometer reads 160 degrees F.
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