stuffed peppers.

Y’all, I’ve got nothing. It’s been a really long week.
So how about a good, staple meal sort of recipe?

Sometimes you just want an all-inclusive sort of meal; one you can toss a salad alongside and be done with it. These stuffed peppers totally fit that bill, and they are easy to boot. They make a great leftover for lunch, or for another night’s supper and you could use ground turkey breast in place of sirloin if you wanted.

Stuffed Peppers
via Cooking Light

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 4 medium red bell peppers
  • 3/4 pound ground sirloin
  • 1 cup chopped onion
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup dry red wine
  • Cooking spray

Preheat oven to 450°.

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

While rice cooks, cut tops off bell peppers and discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 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.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

I’m brain-dead,
jcristg

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