Picadillo Stuffed Peppers
|Green peppers/Sweet red peppers||4 Medium|
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Canned condensed zesty tomato soup/Canned condensed zesty tomato sauce||11 Ounce (1 Can)|
|Apple||1 Small, chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Toasted sliced almonds||1⁄4 Cup (4 tbs)|
1. Cut thin slice from top of each pepper. Chop enough pepper tops to make 1/2 cup; set aside. Remove and discard inner membranes and seeds from peppers. Place pepper shells in 2-quart microwave-safe casserole; add water. Cover with lid; microwave on high 5 minutes or until tender-crisp. Drain and set aside.
2. Crumble beef into same casserole; add onion, garlic, cinnamon, cumin, cloves and chopped pepper tops. Cover; microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat.
3. Stir in soup, apple, raisins, almonds and vinegar. Divide mixture among peppers. Arrange in 2-quart microwave-safe casserole. Cover; microwave on high 5 minutes or until hot.