2 large peppers, red or green
1/2 pound ground beef
1/2 cup chopped onion
1 1/2 cups cooked rice, white or brown
1 Tbsp dried parsley
3/4 tsp salt
Tabasco sauce, as many shakes as you need
1/8 tsp ground allspice
1 can (8 oz) tomato sauce
1/4 cup chicken broth, I used white wine
2 tsp balsamic vinegar
1 1/2 tsp dried basil
3 Tbsp grated Parmesan
Grated mozzarella, romano or parmesan
Cut tops off peppers, remove seeds. Place peppers cut side down on microwave safe plate and cover with plastic wrap. Microwave on HIGH 2-3 min til crisp tender. Set aside.
Brown meat and onions ( I also added the chopped tops of the peppers), drain. Remove from heat and add rice, parsely, salt, tabasco and allspice. In small saucepan bring tomato sauce and broth or wine to a boil. Stir in vinegar, basil and about 3 Tbsp cheese. Stir about 1/2 cup of sauce into meat rice mixture. Stuff peppers. Place in a greased shallow 1 qt dish. Pour additional sauce over peppers. Cover and bake at 350 degrees for 30 minutes. Sprinkle with additional cheese ( I used mozzarella) and bake uncovered for 5-10 minutes til tender.