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Stuffed Peppers
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. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce). http://www.neopets.com/refer.phtml?username=duckiewoman |
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