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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

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

Printed from tasteofhome.com Nov 19, 2008

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Herb-Stuffed Red Peppers cont.

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.