~ Stuffed Bell Peppers ~

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6 bell peppers
For the Stuffing:
5 cloves garlic – chopped15 oz. can of red beans – drained2 tablespoons - raisins1 jalapeño pepper - diced2 carrots – diced1 bunch scallions – choppedHealthy handful of Italian parsley – chopped1 ½ lbs. ground beef6 slices of bread 28 oz. can of crushed tomatoes1/2 tsp salt½ tsp black pepper 1 tsp chili powder½ tsp cinnamon ¼ tsp nutmeg2 cups chicken brothOlive oilGrated Parmesan cheese
Carefully take the tops off the bell peppers and setaside.  Carefully take the ribs and seedsout of the bell peppers and set the peppers aside.
Heat a griddle and place the slices of bread on the griddleto toast.  Drizzle each slice of bread witholive oil and dashes of garlic powder. Let each slice get golden.   If you do not have a griddle you may do thisin the oven.For the Stuffing:
Heat a large frying pan with a drizzle of olive oil and addthe ground beef.  Sauté until the beef iscooked.
Add the carrots, garlic, scallions, raisins, jalapeño.  Add the seasonings and continue tosauté.  
Add the beans, crushed tomatoes and chopped parsley.  Cube the toast and add the cubes to the panand toss.  Season the stuffing again totaste.
Preheat Oven 350 degrees:
Stuff each pepper with the mixture, top with grated Parmesancheese and a drizzle of olive oil over each pepper.  Top with the pepper caps.
Add the chicken broth to the bottom of the dish.
Bake for 40-45 minutes.
This is a delicious dish served with a nice side salad.
Enjoy with Love,
Catherinexo