Beef And Rice Stuffed Red Peppers

Beef And Rice Stuffed Red Peppers 4 large sweet red peppers 1 Tablespoon olive oil 1 cup finely chopped onion 1 pound lean ground beef 3 cups cooked brown rice (or white) 2 Tablespoon dried parsley flakes 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground allspice 1/2 cup chicken broth 2 cans (8 ounces) tomato sauce 4 teaspoons balsamic vinegar 2 teaspoons dried basil 8 Tablespoons grated Parmesan or Romano cheese, divided Preheat the oven to 350F. Grease a shallow one-quart oven proof dish with olive oil. Slice the tops off the red peppers and remove the seeds. Place the peppers into a microwave save baking dish with the cut sides up and cover with plastic wrap. Use a high-heat setting on the microwave oven and cook the red pepper for 2-3 minutes. You want them to be tender but still crisp. Set aside. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until tender. Add the beef and cook until all pink is gone, breaking it into a crumble texture as it cooks. Shut off and stir in the cooked rice, parsley, salt, cayenne pepper and allspice. Set aside. In a small saucepan heat the chicken broth and the tomato sauce, bringing it to a boil. Stir in the balsamic vinegar, and basil. Shut off. Stir in 4 tablespoons of the grated cheese. Pour 1/2 of this mixture into the meat and rice mixture. Reserve the remaining sauce for later. Divide the mixture and stuff into the red peppers and divide the remaining 4 tablespoons of grated cheese onto the peppers. Place into the oven and bake for 10-15 minutes until heated through and the peppers are tender. When you serve, reheat the reserved sauce, divide and serve with each portion.