Stuffed Peppers

Photo by Photography: Becky Luigart-Stayner

Ingredients

½ cup (2 ounces) grated fresh Parmesan cheese
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
½ teaspoon salt
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
½ cup dry red wine
Cooking spray
4 medium red bell peppers
+ 5 more ingredients
- ½ cup chopped fresh parsley
- ¾ pound ground sirloin
- 1 teaspoon paprika
- ¹/₈ teaspoon ground allspice
- 1 cup chopped onion

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 m...

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Comments

Variations on Stuffed Peppers

- 1 1/2 pounds sweet Italian sausages, casings removed
- 1 1/2 cups zucchini
- 1/4 cup fine dry breadcrumbs
- 1/3 cup fresh parsley
- +6 other ingredients
Stuffed Peppers
- 2 T cider vinegar
- 1 (10-ounce) can reduced-sodium tomato soup
- 6 large green peppers, tops and seeds removed
- 1/4 t black pepper
- 1/2 t salt
- +6 other ingredients
Stuffed Peppers
- 1 teaspoon celtic sea salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- ½ cup onion, finely chopped
- 1 cup cilantro, finely chopped
- +2 other ingredients