Stuffed Peppers

1 3.5oz. bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4lb. ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp. paprika
½ tsp. salt
1/8 tsp. allspice
2 cups bottled tomato-and-basil pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup dry red wine

Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and
membranes. Place peppers, cut sides down, in an 8x8 square baking dish;
cover with plastic wrap. Microwave at high 2 minutes or until peppers are
crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next
5 ingredients; 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.

While beef cooks, combine 1½ cups pasta sauce and wine in a small saucepan;
bring to a boil.

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.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until
lightly browned. Serve peppers with sauce. Garnish with pepper tops.

4 servings