Ingredients Jump to Instructions ↓

  1. 2 large sweet red peppers

  2. 1/2 pound ground beef

  3. 1/2 cup chopped onion

  4. 1-1/2 cups cooked brown rice

  5. 1 tablespoon dried parsley flakes

  6. 3/4 teaspoon salt

  7. 1/8 to 1/4 teaspoon cayenne pepper

  8. 1/8 teaspoon ground allspice

  9. 1 can (8 ounces) tomato sauce

  10. 1/4 cup chicken broth

  11. 2 teaspoons balsamic vinegar

  12. 1-1/2 teaspoons dried basil

  13. 4 tablespoons grated Parmesan or Romano cheese, divided

Instructions Jump to Ingredients ↑

  1. Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce. Yield: 2 servings.


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