Name: Herb-Stuffed Red Peppers
Yield: 4 servings
Ingredients: 2 large sweet red peppers; 2 tablespoons water; 1/2 pound ground beef; 1/2 cup chopped onion; 1-1/2 cups cooked brown rice; 1 tablespoon dried parsley flakes; 3/4 teaspoon salt; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground allspice; 1 can (8 ounces) tomato sauce; 1/4 cup chicken broth; 2 teaspoons balsamic vinegar; 1-1/2 teaspoons dried basil; 4 tablespoons grated Parmesan or Romano cheese, divided

Servings: 4 persons

2 large sweet red peppers
2 tablespoons water
1/2 pound ground beef
1/2 cup chopped onion
1-1/2 cups cooked brown rice
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 can (8 ounces) tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
1-1/2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

1
Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside.
2
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
3
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.
4
Cover and bake at 350u00b0 for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Herb-Stuffed Red Peppers

How did you like this recipe?