Herb-Stuffed Red Peppers

Directions

1. Preheat oven to 350°. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave until crisp-tender, 2-3 minutes; set aside.
2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
3. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
4. Cover and bake at 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until peppers are tender, 5-10 minutes. Serve with remaining sauce.