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Mediterranean Stuffed Peppers

Cinnamon and raisins transform ground beef into an extra-irresistible filling for these Mediterranean Stuffed Peppers. Finish with a sprinkling of feta if you’d like.

Serving Size:

25 min.

Active Time:

2½ hrs.

Total Time:



  • 4 red peppers
  • ½ cup slivered almonds, toasted
  • 1 lb. ground beef
  • 1 onion, chopped
  • ½ cup raisins
  • 4 Tbs. chopped fresh parsley
  • 2 Tbs. tomato paste
  • 2 tsp. ground cinnamon


  1. Slice ¾” from pepper tops; remove seeds. Reserve tops. Reserve 1 Tbs. almonds; chop remaining. Coat nonstick skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook, stirring, until beef is browned, 8–10 min. Drain. Stir in chopped almonds, raisins, 3 Tbs. parsley, tomato paste, cinnamon and 1⁄4 tsp. salt. Fill peppers with mixture; cover with tops.
  2. Pour ½ cup water into 6-qt. slow cooker; add peppers. Cover; cook on low until peppers are tender, 2 hrs. Top with remaining almonds and parsley.

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