Picadillo-Stuffed Peppers

Ingredients

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

Equipment

• frying pan
• paper towels
• oven
• baking pan

Directions

1. Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes.
2. Drain peppers; set aside.
3. Preheat oven to 35
4. 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.
5. Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish.
6. Add hot water to dish to a depth of 1 inch.
7. Bake, uncovered, at 350 for 20 minutes.