stuffed-red-bell-peppers-106226.json

{
    "directions": [
        "Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Saut\u00e9 until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.",
        "Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)"
    ],
    "ingredients": [
        "6 large (8-ounce) red bell peppers",
        "2 tablespoons olive oil",
        "2 cups chopped onions",
        "6 tablespoons chopped fresh parsley",
        "3 garlic cloves, chopped",
        "2/3 cup cooked white rice, cooled",
        "1 tablespoon sweet Hungarian paprika",
        "1 1/4 teaspoons salt",
        "1teaspoon ground black pepper",
        "1/4 teaspoon ground allspice",
        "2 1/2 cups canned tomato sauce",
        "1 1/4 pounds lean ground beef",
        "1 large egg"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Onion",
        "Rice",
        "Side",
        "Saut\u00e9",
        "Bell Pepper",
        "Parsley",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Stuffed Red Bell Peppers",
    "url": "http://www.epicurious.com/recipes/food/views/stuffed-red-bell-peppers-106226"
}