.

6 bell peppers

1/2 lb. ground beef

• salt

• pepper

1/2 cup onion, diced

1/2 cup apple, diced

1 cup rice, cooked

1/2 cup salsa

1/2 cup peach preserves

1/4 cup golden raisins

1/4 cup pecans, chopped

2 teaspoons ground cumin

4 eggs, scrambled

1/2 cup water (to fill baking dish)

2 cups Mexican blend cheese

• fresh cilantro, garnish

• Preheat oven to 350° F.

• Cut peppers in half lengthwise, remove membranes. Set aside.

• Brown beef with salt, pepper and onion. Add apple and continue cooking for 2 minutes. Remove from heat and add rice, salsa, peach preserves, raisins, pecans, cumin and eggs. Blend well.

• Spoon beef mixture into pepper halves and bake in large shallow baking dish, filled with 1/2 cup water in bottom. Cover with foil and bake 20 minutes.

• Remove from oven and discard foil. Top evenly with cheese, return to oven and cook for 10 additional minutes.

• Top with cilantro.

MAKES 12

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