This is a printable recipe.
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
Grease a shallow one-quart oven proof dish with olive oil.
Slice the tops off the red peppers and remove the seeds.
Place the peppers into a microwave save baking dish with the cut sides up and cover with plastic wrap.
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.Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until tender.
Add the beef and cook until all pink is gone, breaking it into a crumble texture as it cooks.
Shut off and stir in the cooked rice, parsley, salt, cayenne pepper and allspice. Set aside.
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.
Pour 1/2 of this mixture into the meat and rice mixture. Reserve the remaining sauce for later.
Divide the mixture and stuff into the red peppers and divide the remaining 4 tablespoons of grated cheese onto the peppers.
Place into the oven and bake for 10-15 minutes until heated through and the peppers are tender.
When you serve, reheat the reserved sauce, divide and serve with each portion.