Stuffed Peppers

Cooking Light

• 1 (3 1/2 ounce) bags boil-in-the-bag rice
• 4 medium bell peppers
• 3/4 lb ground sirloin
• 1 cup chopped onions
• 1/2 cup chopped fresh parsley ( I've left this out and also used dried without a problem)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 2 cups bottled tomato and basil pasta sauce, divided
• 1/2 cup grated fresh parmesan cheese
• 1/2 cup dry red wine

1. Preheat oven to 450.
2. Cook rice according to package directions. Set aside.
3. While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
4. In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
5. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
6. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
7. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). Cover with foil.
8. Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned.