Picadillo Stuffed Peppers- Dump Recipes

1 jar (26 oz) 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 1/3 cup finely chopped onion 1/4 cup raisins

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  1. #1
    Deal GURU
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    Default Picadillo Stuffed Peppers

    1 jar (26 oz) 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
    1/3 cup finely chopped onion
    1/4 cup raisins

    1. Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until mixed well. Spoon 11/2 cups sauce into bottom of 5-qt or larger slow-cooker. Slice off top 1/2-in. of peppers; seed them and reserve tops.

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

    3. Cover and cook on low 5 to 6 hours, until peppers are tender and instant-read thermometer inserted in filling registers 160F. Serve with sauce.

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  3. #2
    Deal GURU
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    Default

    THis one sounds interesting. I have never stuffed my peppers with anything else but beef..Humm.
    JoAnn
    "Joy is not in things. It is within us"

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