Stuffed Peppers from Cooking Light

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

Directions

1. 1

   Preheat oven to 450.

2. 2

   Cook rice according to package directions. Set aside.

3. 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. 4

   In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.

5. 5

   Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.

6. 6

   While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. 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. 8

   Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.