Tuesdays With Benn

Ingredients

Serving 4 Prep Time 15 min/Cook Time 6 hours
              

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

• 2 cans (14 1/2 ounces each) no-salt-added diced tomatoes
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 1/2 large bell peppers (preferably yellow and orange)
• 8 ounces 95 percent lean ground beef
• 1/2 cup converted brown rice
• 1/3 cup finely chopped onion
• 1/4 cup raisins
• chopped parsley (for garnish)

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Directions

1.

In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 1 1/3 cups of the sauce mixture into a 4-quart or larger slow cooker.

2.

Finely chop the half bell pepper. Slice off the top 1/2" of the remaining peppers. Seed the peppers and reserve the tops.

3.

In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker.

4.

Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.