Stuffed Peppers

Ingredients

• 0.5 cup cooking wine dry red
• 0.5 cup parsley fresh chopped
• 0.1 teaspoon ground allspice 
• 0.8 pound ground sirloin 
• 1 cup onion chopped
• 1 teaspoon paprika 
• 2 ounces parmesan cheese fresh grated
• 4 medium bell peppers red
• 3.5 ounce boil-in-bag rice long-grain
• 0.5 teaspoon salt 
• 2 cups bottled tomato-and-basil pasta sauce divided (such as Classico)

Equipment

• frying pan
• sauce pan
• oven
• plastic wrap
• baking pan
• aluminum foil
• microwave

Directions

1. Preheat oven to 45
2. Cook rice according to package directions, omitting salt and fat. Set aside.
3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes.
4. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
5. Heat a large nonstick skillet over medium-high heat.
6. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble.
7. Remove from heat.
8. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
9. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
10. Spoon about 3/4 cup beef mixture into each pepper.
11. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
12. Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned.
13. Serve peppers with sauce.
14. Garnish with pepper tops.