Herb-Stuffed Red Peppers 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herb-Stuffed Red Peppers cont. 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Herb-Stuffed Red Peppers remaining sauce. Yield: 2 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008