Picadillo-Stuffed Peppers

• 4 large green bell peppers
• 6 ounces ground round
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups cooked brown rice (cooked without salt or fat)
• 1 (8-ounce) can no-salt-added tomato sauce
• 1/4 cup currants or raisins
• 1/4 cup sliced pimiento-stuffed green olives
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon

1. Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
2. Preheat oven to 350u0b0.
3. Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.
4. Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350u0b0 for 20 minutes.

green bell peppers, ground round, onion, garlic, brown rice, salt, currants, green olives, chili powder, ground cumin, ground cinnamon

Taken from www.myrecipes.com/recipe/picadillo-stuffed-peppers (may not work)