1  jar (26 oz) marinara sauce
         1  tablespoon red wine vinegar
         1  teaspoon ground cumin
    1/4  teaspoon ground cinnamon
4+1/2 large bell peppers (preferably yellow and orange)
         8  oz ground beef (93% lean)
    1/2  cup rice
    1/3  cup finely chopped onion
    1/4  cup raisins
Chopped parsley (garnish)

1.  In medium bowl, stir sauce, vinegar, cumin, and cinnamon.  Pour 1-1/3 cups of sauce mixture into 4-quart or larger slow cooker.
2.  Finely chop the half bell pepper.   Slice off top 1/2″ of remaining peppers.  Seed peppers and reserve tops.
3.  In large bowl, using your hands, combine beef, uncooked rice, onion, raisins, chopped pepper, and remaining sauce mixture.  Spoon resulting mixture into peppers and replace tops.  Place into slow cooker.
4.  Cover and cook on low 6 to 8 hours or until peppers are tender and filling is cooked through.  Serve topped with sauce from pot.  Garnish with parsley, if desired.
YIELD: 4 servings