stuffed peppers

Stuffed Peppers

A tender bell pepper stuffed with spiced beef and rice makes a tasty dinner, and it's a great way to get a few veggies into your diet.

Look for large peppers. We used red, but green peppers (which are less expensive) work too.

Cook This: These biscuits are pretty close to biscuit heaven

This recipe uses the short cut of bottled pasta sauce.

Stuffed Peppers

Makes 4 servings. Recipe is adapted from Cooking Light.

½ cup cooked rice

4 medium red bell peppers

¾ pound ground beef

1 cup chopped onion

½ cup chopped fresh parsley

1 teaspoon paprika

½ teaspoon salt

2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided

½ cup (2 ounces) grated fresh Parmesan cheese

½ cup dry red wine

1. Preheat oven to 450 F.

2. 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 on high 2 minutes or until peppers are crisp-tender. Cool.

3. Heat a large nonstick skillet over medium-high heat. Add ground beef, onions, parsley, paprika and salt. Cook until beef is lightly browned, stirring to crumble. Remove from heat.

4. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.

5. In a sauce pan, combine 1½ cups pasta sauce and wine and bring to a boil.

6. Spoon about ¾ 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.

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