Lighter Stuffed Bell Peppers

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.