Stuffed Peppers


Recipe By : Marge Perry/Julie Bottcher
Serving Size : 4 Preparation Time :0
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
1 (31/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as
Classico) -- divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray


Preheat oven to 450`.


Cook rice according to package directions, omitting salt and fat. Set
aside.


While rice cooks, cut tops off bell peppers; reserve tops. Discard
seeds and membranes. 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.


Heat a large nonstick skillet over medium-high heat. Add beef and the
next 5 ingredients (beef through allspice); cook 4 minutes or until
beef is lightly browned, stirring to crumble. Remove from heat. Add
rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to
combine.


While beef cooks, combine 11/2 cups pasta sauce and wine in a small
saucepan; bring to a boil.


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. Cover with foil.


Bake at 450` for 20 minutes. Uncover; bake an additional 5 minutes or
until lightly browned. Serve peppers with sauce. Garnish with pepper
tops.


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NOTES : Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup
sauce).






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