Ingredients
1 pound lean ground beef (90% lean)1/2 cup chopped onion2 teaspoons minced garlic2 teaspoons olive oil1 can (14-1/2 ounces) diced tomatoes with mild green chiles1 cup cooked long grain rice1/4 cup dry red wine1/4 cup sliced pimiento-stuffed olives3 tablespoons tomato paste2 teaspoons dried oregano1 teaspoon salt1/2 teaspoon pepper4 large green peppers1 cup waterRoasted sweet red pepper strips, optional
Preparation
In a large skillet, cook beef, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes.
Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until crisp-tender. Drain; fill each pepper half with 1/2 cup meat mixture. Garnish with red pepper strips if desired.
