Cook rice according to package directions, omitting salt and fat. Set aside.
While rice cooks, cut tops off bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with paper towel. Microwave on high for 2 minutes or until peppers are crisp tender. Cool.
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture, stirring to combine.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan, bring to a boil.
Spoon beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture. Cover with foil.
Bake at 450 degrees for 20 minutes. Uncover, bake another 5 minutes.