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Herb-Stuffed Red Peppers

Herb-Stuffed Red Peppers
“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.”
2 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Herb-Stuffed Red Peppers (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 each) equals 482 calories, 15 g fat (7 g saturated fat), 63 mg cholesterol, 1,798 mg sodium, 55 g carbohydrate, 8 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013