Dolmas

Stuffed peppers
 * Makes 4 servings

Ingredients

 * 4 small red bell peppers

Stuffing

 * 2 cups cooked rice
 * 1 pound lean ground beef or lamb
 * 1 small onion, finely chopped
 * ¼ cup chopped fresh parsley
 * ½ teaspoon salt
 * ½ teaspoon ground black pepper
 * ¼ teaspoon ground nutmeg
 * ¼ teaspoon ground cinnamon
 * ⅛ teaspoon ground allspice (optional)
 * 1 egg, beaten

Sauce

 * 1 x 14½-ounce can peeled whole tomatoes (undrained), chopped
 * 1 x 8-ounce can tomato sauce
 * 2 cloves garlic, minced
 * ¼ teaspoon ground black pepper
 * ⅛ teaspoon ground red pepper

Directions

 * 1) Cut peppers in half lengthwise; remove stems, seeds and ribs.
 * 2) Set aside.
 * 3) Combine rice, beef, onion, parsley, salt, black pepper, nutmeg, cinnamon, allspice and egg in large bowl.
 * 4) Press stuffing into pepper halves, rounding mixture on top.
 * 5) Blend tomatoes, tomato sauce, garlic, black pepper and red pepper in large skillet.
 * 6) Place peppers in sauce, stuffing side up.
 * 7) Bring sauce to a boil; simmer, covered, 30 to 40 minutes, or until meat is cooked.
 * 8) Remove stuffed peppers from sauce with slotted spoon.
 * 9) Reduce sauce, if necessary; pour over peppers.