SLOW COOKED PICADILLO-STUFFED PEPPERS

SLOW COOKED PICADILLO-STUFFED PEPPERS image

Yield 4 Servings

Number Of Ingredients 10

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1 jar (26 oz) marinara sauce
1 Tbsp red wine vinegar
1 tsp ground cumin
¼ tsp ground cinnamon
4 ½ lg bell peppers (preferably yellow and orange)
8 oz ground beef, or turkey (93 percent lean)
½ c converted rice
1/3 c finely chopped onion
¼ c chopped dried apricots or cranberries
Chopped parsley (garnish)

Steps:

1. In medium bowl, stir sauce, vinegar, cumin, and cinnamon. Pour 1 1/3 cups of sauce mixture into 4-quart or larger slow cooker. 2. Finely chop the half bell pepper. Slice off top ½" of remaining peppers. Seed peppers and reserve tops. 3. In large bowl, using your hands, combine beef, uncooked rice, onion, raisins, chopped pepper, and remaining sauce mixture. Spoon resulting mixture into peppers and replace tops. Place into slow cooker. 4. Cover and cook on low 6 to 8 hours or until peppers are tender and filling is cooked through. Serve topped with sauce from pot. Garnish with parsley, if desired.