Stuffed Red Peppers

4 large sweet red peppers
1 lb ground beef
1 cup onion, chopped
3 cups cooked brown rice
2 tbsp dried parsley flakes
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice
2 - 8 oz cans tomato sauce
1/2 cup chicken broth
1 tbsp + 1 tsp balsamic vinegar
1 tbsp dried basil
1/2 cup grated Parmesan cheese, divided

Cut tops off peppers; remove seeds. Cut peppers in half length-wise.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat and stir in rice, parsley, salt, cayenne and allspice.  In a small saucepan, bring tomato sauce and broth to a boil.  Stir in the vinegar, basil and 1/4 cup Parmesan cheese.  Stir 1/2 the sauce into rice mixture.  Spoon into peppers.  Place in a foil-lined baking pan.

Cover with foil and bake at 350º for 30 minutes.  Sprinkle with remaining Parmesan cheese.  Uncover and bake for additional 5-10 minutes or until peppers are tender.  Serve with remaining sauce.