2 cups cooked brown rice (cooked without salt or fat)
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup currants or raisins
1/4 cup sliced pimiento-stuffed green olives
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
How to Make It
Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
Preheat oven to 350°.
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.
Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350° for 20 minutes.