INGREDIENTS:

* 6 large (8-ounce) red bell peppers, preferably flat on the bottom
* 2 T. olive oil
* 2 c. chopped onions
* 6 T. chopped fresh parsley
* 3 garlic cloves, chopped
* 2/3 c. cooked white rice, cooled
* 1 T. sweet Hungarian paprika
* 1-1/4 t. salt
* 1 t. ground black pepper
* ¼ t. ground allspice
* 2-1/2 c. canned tomato sauce
* 1-1/4 pounds lean ground beef
* 1 large egg

INSTRUCTIONS:

1. Cut off top ½ inch of peppers and reserve.
2. Scoop seeds from cavities. Discard stems and chop pepper tops.
3. Heat oil in heavy large skillet over medium-high heat.
4. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl.
5. Mix in rice, paprika, salt, pepper, and allspice.
6. Cool 10 minutes. Mix in ½ c. tomato sauce, then beef and egg.
7. Fill pepper cavities with beef mixture.
8. Stand filled peppers in single layer in heavy large pot.
9. Pour remaining 2 c. tomato sauce around peppers.
10. Bring sauce to boil over medium-high heat.
11. Reduce heat to medium-low, cover pot and simmer 20 minutes.
12. 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.
13. Cool, cover and chill. Rewarm covered over low heat.)