I am not a fan of peppers- but I do indeed like the inside of stuffed peppers. Because the hubby likes stuffed peppers I made 2 peppers for him and I just made some of the insides in a separate bowl for me. This recipe was from Cooking Light.
1 (3.5 oz) bag boil in bag long grain rice (I just used boxed rice and heated it in the microwave)
4 Medium red bell peppers- (I used only 2)
3/4 lb ground sirloin (I used about 1 lb)
1 cup chopped onion
1/2 c chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground all spice
2 cups bottled tomatoe and basil pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup dry red wine
Preheat oven to 450. Cook Rice. Cut off tops of peppers (reserve) and discard inside. Place peppers cut side down in an 8 inch square baking dish. Cover with plastic wrap. Microwave at high for 2 minutes or until peppers are crisp-tender. Cool
Heat a large nonstick skillet over medium-high heat. Add beef, onion, parsley, paprika, salt and allspice. Cook for 4 minutes or until beef is browned. Remove from Heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture. Stir.
In a small saucepan combine 1 1/2 cupes pasta sauce and wine. Bring to a boil.
Spoon beef mixture into peppers. Place peppers in a 2 qt baking dish coated with cooking spray. Add wine/pasta sauce mixture on top. Cover with foil. (As I did some without the peppers... I just added the remaining mixture into a small dish and poured the wine/pasta sauce mixture on top and covered)
Bake for 20 minutes. Uncover. Bake an additional 5 minutes or until lightly browned. Garnish with pepper tops.