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Hearty Stuffed Peppers

beef - ground

1 1/2 teaspoons salt
2/3 cup long-grain rice
1/3 cup chopped dry-packed sun-dried tomato
7 large sweet red, yellow or green peppers
1 1/4 pounds lean ground beef
3 cloves garlic; minced
1 onion; finely chopped
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried basil
1 teaspoon pepper
1/2 teaspoon dried oregano
2 1/2 cups spaghetti sauce
1 egg; beaten

In saucepan, bring 1-1/2 cups water and half of the salt to boil; stir in rice and sun-dried tomatoes. Cover and reduce heat to low; simmer for 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork; let cool. Trim stems from peppers; cut in half lengthwise. Remove seeds and membranes. Chop 2 of the halves; set aside. In large pot of boiling water, blanch halves for 3 minutes; drain and let cool. In bowl, combine beef, garlic, onion, cheese, basil, pepper, oregano, remaining salt and reserved chopped pepper. Add rice mixture, 1/2 cup of the sauce and egg; stir until blended. Spoon into peppers, mounding tops. Combine remaining sauce with 1/4 cup water; pour into shallow roasting pan large enough to hold peppers in single layer. Add peppers; spoon some sauce over top. Cover with foil and bake in 350°F oven for 20 minutes. Uncover and bake for 25 to 35 minutes longer or until beef is no longer pink and sauce is bubbling. Serve with sauce.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings

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