Lighter Stuffed Bell Peppers

Submitted by kitchenslave03

"From Cooking Light-feel free to use your favorite color of peppers. To keep it light and add even more flavor, substitute turkey Italian sausage. I haven't made this version yet, but I would probably top with some additional parmesan after uncovering."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 (3 1/2 ounce) bag boil-in-the-bag rice
• 4 medium red bell peppers
• 3⁄4 lb ground sirloin
• 1 cup onion, chopped
• 1⁄2 cup fresh parsley, chopped
• 1 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon allspice
• 2 cups marinara sauce, recommended is Classico tomato-basil or homemade
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 cup dry red wine

directions

1. Preheat oven to 450.
2. Cook rice according to pkg. Set aside.
3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut side down in an 8" square microwave safe baking dish; cover with plastic wrap. Microwave at HIGH 2 min or til crisp-tender.
4. Heat a large nonstick skillet over med-high heat. Add beef and next 5 ingredients; cook 4 min or til beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 c pasta sauce, and cheese to beef mixture, stirring to combine.
5. While beef cooks, combine 1 1/2 c pasta sauce and wine to a boil in a small saucepan.
6. Spoon about 3/4 c beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray; add sauce mixture then cover with foil.
7. Bake at 450 for 20 minute Uncover; bake 5 more min or til lightly browned. Garnish with pepper tops if desired.

Reviews

[Chef Joslyn]

I use ground turkey instead. I love it!