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1
Preheat oven to 450u00b0.
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2
Cook rice according to package directions, omitting salt and fat. Set aside.
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3
While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
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4
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
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5
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
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6
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. Cover with foil.
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7
Bake at 450u00b0 for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
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8
Here are some potential ingredient swaps/add-ins for someone looking to switch it up: Swap rice for quinoa. Swap beef for ground turkey. Add corn, black beans, cilantro, and avocado toppings for more of a Mexican twist. These are the perfect
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9
meal for any busy weeknight. Make these on a Sunday and enjoy for the rest of the week.
