Picadillo Stuffed Bell Peppers - cooking recipe

Ingredients

6 medium bell peppers, preferably red and yellow
26 ounces green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
1/2 cup onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup raisins (optional)
1 tablespoon cider vinegar
1 tablespoon sugar
2 teaspoons olive oil

Preparation

Cut 1/4 off stem end of pepper and remove seeds.
Stand pepper and tops in a microwave-safe baking dish.
Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
Stir 1 1/2 cups pasta sauce into water in dish.
Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
Spoon meat into peppers and replace the tops.
Cover tightly and refrigerate up to two days.
Heat oven to 400.
Uncover baking dish and brush the peppers with oil.
Bake uncovered for 30 minutes until peppers are lightly charred.