Beef and Rice Stuffed Red Peppers

Ingredients

• Makes 4 servings
• 4 large sweet red peppers
• 1 Tablespoon olive oil
• 1 cup finely chopped onion
• 1 pound lean ground beef
• 3 cups cooked brown rice (or white)
• 2 Tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1/2 cup chicken broth
• 2 cans (8 ounces) tomato sauce
• 4 teaspoons balsamic vinegar
• 2 teaspoons dried basil
• 8 Tablespoons grated Parmesan or Romano cheese, divided

Directions

1. Preheat the oven to 350F.
2. Grease a shallow one-quart oven proof dish with olive oil.
3. Slice the tops off the red peppers and remove the seeds.
4. Place the peppers into a microwave save baking dish with the cut sides up and cover with plastic wrap.
5. Use a high-heat setting on the microwave oven and cook the red pepper for 2-3 minutes. You want them to be tender but still crisp. Set aside.
6. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until tender.
7. Add the beef and cook until all pink is gone, breaking it into a crumble texture as it cooks.
8. Shut off and stir in the cooked rice, parsley, salt, cayenne pepper and allspice. Set aside.
9. In a small saucepan heat the chicken broth and the tomato sauce, bringing it to a boil. Stir in the balsamic vinegar, and basil. Shut off. Stir in 4 tablespoons of the grated cheese.
10. Pour 1/2 of this mixture into the meat and rice mixture. Reserve the remaining sauce for later.
11. Divide the mixture and stuff into the red peppers and divide the remaining 4 tablespoons of grated cheese onto the peppers.
12. Place into the oven and bake for 10-15 minutes until heated through and the peppers are tender.
13. When you serve, reheat the reserved sauce, divide and serve with each portion.