3 Ingredient Stuffed Peppers

Here I've put together a stripped down, yet still so very satisfying, version of a culinary classic. For this version we'll only need three items and about 40 minutes of cooking time.

4 Large Bell Peppers (any color)

1 Jar (24 oz) Favorite Spaghetti Sauce

1 1/2 C Basmati Rice

Combine rice and 1 1/2 C water in a medium sauce pan. Bring to a boil, stir, and cover. Turn off heat and walk away. Let the rice absorb the water for 15-20 minutes before removing lid.

Slice off the tops of your peppers and remove the pulp and seeds from inside.

When the rice is finished, add 1 1/4 C spaghetti sauce to the rice and stir well to combine. Spoon rice into peppers and stuff as tightly as you can. Pour remainder of sauce into medium sauce pan and place stuffed peppers in pan (as pictured). I used toothpicks to keep tops on but this is not necessary. Cover, bring to a medium simmer and cook for 20 minutes. Remove from heat and walk away for 5-7 minutes to allow the peppers to soften just right. Enjoy!