Pick nice fat red bell peppers, wash and cut tops like a pumpkin
and remove seeds.
Bring a pot of water to a boil and blanch the peppers for
about 7-10 minutes
|In a skillet cook sausage and onion over medium heat until meat |
is no longer pink; drain. Remove from the heat; stir in the rice,
parsley, salt, cayenne and allspice. In a small saucepan, bring
tomato sauce and broth to a boil. Stir in the vinegar, basil and
Parmesan cheese. Then mix all ingredients and spoon into peppers.
Place in a greased shallow 1-qt. baking dish.
|Cover and bake at 350 degrees F for 30 minutes. Sprinkle with|
cheddar cheese. Bake, uncovered, for 5-10 minutes or until
peppers are tender.