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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 2 |
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âWe love to cook and experiment with new dishes,â writes Brenda Joyner of Pateros, Washington. âWe found this recipe on-line but were missing a few of the ingredients, so we improvised. We like the results.â Ingredients:
2 large sweet red peppers |
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 |
Directions:
1. Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. 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 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce. Yield: 2 servings.
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