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Ingredients:


# 6 large (8-ounce) red bell peppers, preferably flat on the bottom
# 2 T. olive oil
# 2 c. chopped onions
# 6 T. chopped fresh parsley
# 3 garlic cloves, chopped
# 2/3 c. cooked white rice, cooled
# 1 T. sweet Hungarian paprika
# 1-1/4 t. salt
# 1 t. ground black pepper
# ¼ t. ground allspice
# 2-1/2 c. canned tomato sauce
# 1-1/4 pounds lean ground beef
# 1 large egg


Directions:


1. Cut off top ½ inch of peppers and reserve.
2. Scoop seeds from cavities. Discard stems and chop pepper tops.
3. Heat oil in heavy large skillet over medium-high heat.
4. Add onions, parsley, garlic, and chopped pepper pieces. Saut



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