Recipe: Picadillo Stuffed Peppers (using ground chicken and barley, crock pot)

PICADILLO STUFFED PEPPERS

1 (26 oz) jar marinara sauce
1 Tbsp red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers
8 oz ground chicken
1 small zucchini, diced
1/2 cup quick-cooking barley, uncooked
1/3 cup finely chopped onion
1/4 cup raisins

Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until mixed well. Spoon 1 1/2 cups sauce into bottom of 5 quart or larger slow-cooker.

Slice off top 1/2-inch of peppers; seed them and reserve tops.

Add ground chicken, zucchini, barley, onion and raisins to remaining sauce in bowl; mix well. Evenly spoon mixture into peppers and replace tops. Stand peppers upright in slow-cooker.

Cover and cook on low to 6 hours, until peppers are tender and instant-read thermometer inserted in filling registers 160 degrees F. Serve with sauce.

Makes 4 servings

Per serving: 330 cal, 16 g pro, 52 g car, 9 g fiber, 8 g fat (2 g sat fat), 39 mg chol, 783 mg sod

Source: Woman's Day Thursday Night is Hearty Meat by Editors of Woman's Day magazine