Stuffed Peppers

1 (3.5oz) bag boil-in-bag long-grain rice
4 medium red, yellow or orange bell peppers
3/4 lb ground sirloin or ground Italian sausage
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground allspice
2.5 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

1. Preheat oven to 450.

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

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

4. Heat a large nonstick skillet over medium-high heat. Add meat and the next 5 ingredients (beef/sausage
through allspice); cook 4 minutes or until meat is lightly browned, stirring to crumble. Remove from heat.

5. Add rice, 1/2 cup pasta sauce, and cheese to meat mixture, stirring to combine.

6. While meat cooks, combine 2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. Spoon about 3/4 cup meat mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

8. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Serves 4.