Herb-Stuffed Red Peppers
Taste of Home
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“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe on-line but were missing a few of the ingredients, so we improvised. We like the results.”
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
- 2 large sweet red peppers
- 1/2 pound ground beef
- 1/2 cup chopped onion
- 1-1/2 cups cooked brown rice
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1 can (8 ounces) tomato sauce
- 1/4 cup chicken broth
- 2 teaspoons balsamic vinegar
- 1-1/2 teaspoons dried basil
- 4 tablespoons grated Parmesan or Romano cheese, divided
Directions:
Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce. Yield: 2 servings.