Serves 6

1 cup brown rice
2 cups mushroom or vegetable broth
6 large red bell peppers
1 tablespoon olive oil
1 large onion, chopped
6 tablespoons fresh parsley, chopped
3 garlic cloves, chopped
1 tablespoon sweet Hungarian paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
¼ chili powder
1/2 cup canned tomato sauce
1 pound ground chicken sausage
1 large egg

Preheat oven to 425 degrees. Place rice in a saucepan and add stock. Bring to a boil, cover and cook until rice in tender, about 35 minutes.

Cut off top 1/2 inch off 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 are nicely browned, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, allspice, and chili powder. Cool 10 minutes. Mix in tomato sauce, then chicken sausage, and egg.

Fill pepper with rice mixture mixture. Stand filled peppers in single layer on a rimmed baking sheet. Roast until peppers are soft and the filling is hot, about 25 to 30 minutes.