Stuffed Bell Peppers from Cooking Light

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READY IN: 45mins
SERVES: 4
YIELD: 1 pepper
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450.
  • Cook rice according to package directions. Set aside.
  • While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
  • In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
  • Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
  • While beef cooks, combine 1 1/2 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 (save some sauce to drizzle over the tops of the peppers). Cover with foil.
  • Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.
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