Name: Stuffed Red Bell Peppers
Yield: Makes 6 servings
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

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Stuffed Red Bell PeppersSusan Gentry McWhinney

"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy — lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region.

Select peppers that are flat on the bottom — they stand up better while cooking. Mashed potatoes would be a perfect side dish.

Recipe notes

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