This has been in our recipe organizer for about 5 years. It's just that delicious. In fact, I had to toss the old copy because I could barely read it, it was so tattered.
I love the combo of sweet and savory. From the beginning, we substituted dried cranberries for raisins since my husband is not a fan. The cinnamon just adds enough flavor but certainly doesn't take over your taste buds.
Picadillo Stuffed Peppers
(c) Woman's Day
6 medium peppers, preferably red and yellow
1 jar (26 oz) pasta sauce
1 lb lean ground beef
2 small zucchini (12 oz), scrubbed and diced
11⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil
Cut 1⁄4 off stem end of peppers; remove seeds. Stand peppers 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 11⁄2 cups pasta sauce into water in dish.
Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.
Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.
To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.