Stuffed Bell Peppers From Cooking Light

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 (3 1/2 ounce) bag boil-in-the-bag rice
• 4 medium bell peppers
• 3/4 lb ground sirloin
• 1 cup chopped onion
• 1/2 cup chopped fresh parsley (i've left this out and also used dried without a problem)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 2 cups bottled tomato and basil pasta sauce, divided
• 1/2 cup grated fresh parmesan cheese
• 1/2 cup dry red wine

Recipe

• 1 preheat oven to 450.
• 2 cook rice according to package directions. set aside.
• 3 while rice cooks, cut tops off peppers, discard seeds. place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. do not overcook.
• 4 in a large skillet, cook beef, onion, parsley, paprika, salt and allspice. remove from heat.
• 5 ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
• 6 while beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
• 7 spoon about 3/4 cup beef mixture into each pepper. place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). cover with foil.
• 8 bake at 450 for 20 minutes. uncover; bake an additional 5 minutes or until ightly browned.