Stuffed Bell Peppers Picadillo

• 4 medium green peppers, halved lengthwise, stem left attached, seeds and membranes removed
• 8 ounces ground chuck
• 1 teaspoon chili powder
• 12 teaspoon cinnamon
• 12 cup quick-cooking barley
• 1 12 cups salsa (mild, medium or hot)
• 1 cup water
• 14 cup dark raisin

1. Heat broiler.
2. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
3. Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred.
4. Set oven temperature to 375F.
5. Meanwhile, heat a large nonstick skillet over medium heat.
6. Add ground beef, chili powder and cinnamon.
7. Cook, breaking up chunks of meat, until no longer pink.
8. Drain off any fat.
9. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender.
10. Spoon into pepper halves.
11. Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.

green peppers, ground chuck, chili powder, cinnamon, barley, salsa, water, dark raisin

Taken from www.food.com/recipe/stuffed-bell-peppers-picadillo-162588 (may not work)