Ingredients
2 large sweet red peppers2 tablespoons water1/2 pound ground beef1/2 cup chopped onion1-1/2 cups cooked brown rice1 tablespoon dried parsley flakes3/4 teaspoon salt1/8 to 1/4 teaspoon cayenne pepper1/8 teaspoon ground allspice1 can (8 ounces) tomato sauce1/4 cup chicken broth2 teaspoons balsamic vinegar1-1/2 teaspoons dried basil4 tablespoons grated Parmesan or Romano cheese, divided
Preparation
Preheat oven to 350°. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave until crisp-tender, 2-3 minutes; set aside.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; 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 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until peppers are tender, 5-10 minutes. Serve with remaining sauce.
