Baked Stuffed Peppers

Ingredients

• 32 oz bell peppers 
• 0.3 cup bread crumbs dried
• 14 oz canned tomatoes diced with juice canned
• 0.5 teaspoon cinnamon 
• 1 cup rice white cooked
• 0.3 teaspoon ground cloves 
• 1 pound ground beef lean
• 4 tablespoons olive oil 
• 1  onion chopped
• 4 servings salt and pepper 

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• pot
• aluminum foil
• tongs

Directions

1. Preheat oven to 425F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat.
2. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.
3. Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.
4. While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-high heat.
5. Add onion and saut until softened, about 3 minutes.
6. Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes.
7. Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. You should have about 4 cups filling.
8. Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil.
9. Bake until browned, about 15 minutes.