Picadillo Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 medium bell peppers, preferably red and yellow
• 26 ounces green and black olive pasta sauce
• 1 lb lean ground beef
• 2 small zucchini, scrubbed and diced
• 1/2 cup onion, chopped
• 1 teaspoon garlic, minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup raisins (optional)
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 2 teaspoons olive oil

Recipe

• 1 cut 1/4 off stem end of pepper and remove seeds.
• 2 stand pepper and tops in a microwave-safe baking dish.
• 3 add 1/2 cup water, cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
• 4 stir 1 1/2 cups pasta sauce into water in dish.
• 5 meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
• 6 stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
• 7 remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
• 8 spoon meat into peppers and replace the tops.
• 9 cover tightly and refrigerate up to two days.
• 10 heat oven to 400.
• 11 uncover baking dish and brush the peppers with oil.
• 12 bake uncovered for 30 minutes until peppers are lightly charred.