1/4 cup long-grain rice
2 medium bell peppers
1/2 pound ground sirloin
1 chopped onion
1/4 cup chopped fresh basil
1 teaspoon paprika
Salt, to taste
1/4 teaspoon ground allspice
2 cups bottled tomato pasta sauce
1/2 cup grated fresh Romano cheese
1/2 cup dry red wine
Preheat oven to 450°.
Cook rice according to directions and set aside.
Cut tops off bell peppers, discard seeds and membranes and set aside.
Heat a large nonstick skillet over medium-high heat. Add beef, onion, paprika, salt and allspice and cook until beef is lightly browned, stirring to crumble. Remove from heat. Add cooked rice, 1/2 cup pasta sauce, and cheese to beef mixture. Stir to combine.
Combine remaining 1 1/2 cups pasta sauce and wine in a small saucepan and bring to a boil. Be careful not to overcook it!
Spoon beef mixture into each pepper. Place peppers in a baking dish coated with cooking spray and add wine mixture to pan. Cover with foil.
Bake at 450° for 20 minutes. Uncover; bake an additional 10 minutes. Garnish with fresh basil and serve.