Picadillo-Stuffed Peppers

Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Makes 4 servings

1 jar (26 ounces) marinara sauce

1 tablespoon red wine vinegar

1 teaspoon ground cumin

¹/₄ teaspoon ground cinnamon

4¹/₂ large bell peppers (mixed colors)

¹/₂ pound 93% lean ground beef

¹/₂ cup converted rice

¹/₃ cup finely chopped onion

¹/₄ cup raisins

Chopped fresh parsley, for garnish

1. In a medium bowl, stir together the marinara, vinegar, cumin, and cinnamon. Pour 1¹/₃ cups of the sauce mixture into a 4- to 6-quart slow cooker.

2. Finely chop the half bell pepper. Slice off the top ¹/₂" of the remaining peppers. Seed the peppers and reserve the tops.

3. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped bell pepper, and the remaining sauce mixture. Spoon the beef mixture into the peppers and replace the tops. Place in the slow cooker.

4. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the filling is no longer pink.

5. Serve topped with the cooking sauce. Garnish with parsley, if desired.

Per serving: 325 calories, 18 g protein, 51 g carbohydrates, 7 g fat, 1 g saturated fat, 7 g fiber, 800 mg sodium