Hearty Stuffed Peppers
Contributor: Canadian Living - Winning Tastes of Beef
Yield: 6 servings

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 lb lean ground beef
3 cloves garlic; minced
1 each 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 each 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 350F 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.