3 large (8-ounce) bell peppers, variety of colors 1 tablespoons olive oil 1 cup chopped onions 3 tablespoons chopped fresh parsley 2 garlic cloves, chopped 1/3 cup cooked white rice, cooled 1 tablespoon sweet Hungarian paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground allspice 1 1/4 cups canned tomato sauce 3/4 pound lean ground beef 1 large egg
Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/4 cup tomato sauce, then beef and egg.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 1 cup tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. 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. Cool, cover and chill. Rewarm covered over low heat.)
