Recipe

Stuffed Peppers From Cooking Light Magazine Recipe

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Ingredients

1/2 tsp salt .
2 c bottled tomato & basil pasta sauce, divided (such as Classico) .
1/8 tsp ground allspice .
1/2 c grated fresh parmesan cheese (Asiago or Romano work great too) .
1 tsp paprika .
1/2 c sliced fresh parsley .
1/2 c dry red wine (I used Burgundy) .
1 (3 1/2 oz) bag boil-in-bag long-grain min rice .
1 c sliced onions .
cooking spray .
4 medium red bell peppers .
3/4 lb ground sirloin (any ground meat works great. I had a lb of meat & used 6 small to medium sized bell-peppers)

Directions

Step #1 Preheat oven to 450.
Step #2 Cook rice according to package directions, omitting salt & fat.
Step #3 Set Aside.
Step #4 While rice cooks, cut tops off bell peppers; reserve tops.
Step #5 Discard seeds & membranes.
Step #6 Place peppers, in an 8-inch square baking dish, cut sides down, cover with plastic wrap.
Step #7 Microwave at HIGH 2 mins or until peppers are crisp-tender.
Step #8 Cool.
Step #9 Heat a large nonstick skillet over medium-high heat.
Step #10 Add beef & the next 5 ingredients (beef through allspice); cook 4 mins or until beef is lightly browned, stirring to crumble.
Step #11 Remove from heat.
Step #12 Add rice, 1/2 c pasta sauce, & cheese to beef mixture, stirring to mix.
Step #13 While beef cooks, mix 1 1/2 c pasta sauce & wine in a small saucepan; bring to a boil.
Step #14 Spoon about 3/4 c beef mixture into each pepper.
Step #15 Coat a 2-quart baking dish with cooking spray.
Step #16 Place peppers in baking dish.
Step #17 Add wine mixture to pan.
Step #18 Cover up with foil wrap.
Step #19 Bake at 450 for 20 mins.
Step #20 Uncover; bake an extra 5 mins or until lightly browned.
Step #21 Serve peppers with sauce.
Step #22 Garnish with pepper tops.
Step #23 NOTE: I used conventional brown rice 1/2 to 3/4 c cooked.
Step #24 And I used 1 1b of ground meat & therefore needed 6 bell peppers.
Step #25 The peppers were medium to small.
Step #26 Yield: 4 servings (serving size: 1 stuffed pepper & 1/3 c sauce).
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