[realfood] Slow Cooker---Picadillo Stuffed Peppers---with Barley

PICADILLO STUFFED PEPPERS

26 oz jar marinara sauce
1 tbs red wine vinegar
1/2 tsp ground cumin
1/4 tsp 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

Stir marinara, vinegar, cumin and cinnamon in bowl until mixed well. Spoon 1 1/2 cups sauce into bottom of slow cooker. Slice off top 1/2 inch of peppers, seed them and reserve tops.

Add chicken, zucchini, barley, onions and raisins to remaining sauce in bowl, mix well. Spoon mixture into peppers and replace tops. Stand upright in slow cooker.

Cover and cook on low 5 hours or until peppers are tender and thermometer inserted in filling registers 160 degrees. Serve with sauce. MAKES 4 SERVINGS.*
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