Cuban-Style Stuffed Peppers

• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
• 1 cup cooked long grain rice
• 1/4 cup dry red wine
• 1/4 cup sliced pimiento-stuffed olives
• 3 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large green peppers
• 1 cup water
• Roasted sweet red pepper strips, optional

1. In a large skillet, cook beef, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
2. Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until crisp-tender. Drain; fill each pepper half with 1/2 cup meat mixture. Garnish with red pepper strips if desired.

ground beef, onion, garlic, olive oil, tomatoes, rice, red wine, olives, tomato paste, oregano, salt, pepper, green peppers, water, sweet red pepper

Taken from www.tasteofhome.com/recipes/cuban-style-stuffed-peppers/ (may not work)