Stuffed Red Bell Peppers

Ingredients

• 2.5 cups tomato sauce canned
• 0.7 cup rice white cooled cooked
• 1 large eggs 
• 6 tablespoons parsley fresh chopped
• 3  garlic clove chopped
• 0.3 teaspoon ground allspice 
• 1 teaspoon pepper black
• 1 tablespoon paprika sweet
• 1.3 pounds ground beef lean
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 8 ounce bell pepper red
• 1.3 teaspoons salt 

Equipment

• bowl
• frying pan
• pot

Directions

1. Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes.
4. Transfer to large bowl.
5. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes.
6. Mix in 1/2 cup tomato sauce, then beef and egg.
7. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot.
8. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)