Molly's Herb-Stuffed Red Peppers

2 large sweet red peppers
1/2 lb lean ground beed
1/2 cup chopped sweet onion
1 1/2 cups cooked brown rice
1tbsp dried parsley flakes
3/4tsp salt
1/8tsp cayenne pepper
1/8tsp ground allspice
1 can tomato sauce
1/4 cup chicken broth
2tsp balsalmic vinegar
1 1/2tsp dried basil
4tbsp grated parmesan or romano cheese, separated

1. Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate, cover with plastic wrap.
2. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
3. In skillet, cook beef and onion over medium heat until no longer pink; drain. Remove from the heat.
4. Stir in the rice, parsley, salt, sayenne and allspice.
5. In a small saucepan, bring tomato sauce and broth to a boil.
6. Stir in the vinegar, basil and 3tbsp of parmesan cheese; stir 1/2 cup sauce into rice mixture.
7. Spoon into peppers. Place into a greased shallow 1-qt baking dish.
8. Cover and bake 350 degrees for 30 minutes.
9. Sprinkle with remaining parmesan cheese. Bake uncovered for 5-10 minutes or until peppers are tender.
10. Serve with remaining sauce.