Instructions: Cut tops (stem ends) off peppers and reserve to use as lids. Remove seeds and veins from peppers. In a large pot of boiling water, parboil peppers and tops for 5 minutes. Drain, rinse with cold water, drain again and set aside.

Place a wide, deep frying pan over medium heat. Add pine nuts and cook, stirring, until lightly toasted, 3-4 minutes. Remove nuts from pan.

Heat oil in pan over medium-high heat. Add onion and cook, stirring, until softened, 3-4 minutes. Add meat and cook until lightly browned and crumbly. Add rice and cook 1 minute. Add broth and 1/2 cup of tomato sauce. Bring to a boil; reduce heat, cover, and simmer until rice is tender and liquid is absorbed.

Preheat oven to 350 degrees. Remove rice and meat from heat and stir in pine nuts, parsley, salt, allspice, cinnamon and pepper. Spoon stuffing into peppers and cover each with its lid.

Pour remaining tomato sauce into a deep baking pan in which the peppers will fit snugly. Add water. Stand peppers in pan. Cover and bake until peppers are tender and filling is hot, 25-30 minutes. Serve with pan juices.

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