Stuffed Peppers

2 large peppers (red, orange, yellow, or green)

12 oz ground lamb, turkey, or pork

1 oz chopped onion

8 oz canned Italian style tomatoes, chopped

2 oz orzo

1 T fresh basil

½ t ground allspice

½ C water

¼ t salt

¼ t pepper

½ C grated parmesan cheese

Cut peppers in half lengthwise, removing stem ends, seeds, and membranes. Boil 3 minutes. Sprinkle insides with salt and invert on paper towels to drain. Cook meat and drain fat. Stir in tomatoes, uncooked pasta, basil, water, salt and pepper. Bring to boil and reduce heat. Cover and simmer for 7-8 minutes. Stir in ½ parmesan. Fill peppers with meat mixture and place in baking dish with any remaining meat. Sprinkle remaining parmesan cheese over dish. Bake at 375 degrees for 15 min. Let stand 1-2 min. Serves 4.