Moroccan-Style Stuffed Peppers

• Ingredients
• 1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice
• 4 medium-to-large bell peppers, tops cut off and seeded
• 1 pound lean (90% or leaner) ground beef
• 4 cloves garlic, minced
• 1/2 cup currants
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 1/2 cups low-sodium vegetable juice, such as V8, divided
• 1/4 cup chopped fresh mint, plus more for garnish
• 1 teaspoon freshly grated orange zest
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. 30 mins total 30 mins prep
2. Directions
3. 1. Heat rice according to package directions. (If using cooked rice, skip to Step 2.)
4. 2. Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.
5. 3. Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.
6. 4. Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

ingredients, brown rice, bell peppers, lean, garlic, currants, ground cumin, ground cinnamon, vegetable juice, fresh mint, freshly grated orange zest, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/moroccan-style-stuffed-peppers-50190507 (may not work)