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#Stuffed Peppers

• 8 whole large bell peppers

sauce:

• 2 16-oz cans tomato sauce
• 1/3 cup red or white wine
• 1 tsp white vinegar
• 1/4 cup light brown sugar
• 1 tsp ground cumin
• salt and pepper

filling:

• 2 cups white onion, chopped
• 1 lb ground beef
• 1 lb ground turkey
• olive oil for sauteing
• 1 28-oz can whole tomatoes, drained and chopped
• 3 cups day-old bread (preferably Cuban), cubed
• salt and pepper
• 2 tsp ground cumin
• 1 tsp oregano
• 2 tsp paprika
• 1/2 cup sauce (see above)

1. Preheat the oven to 300.
2. Wash the peppers, and remove the stem end, seeds, and ribs. Drop peppers into lightly boiling salted water and blanch for 2 minutes. Remove and let cool.
3. To make the sauce, put all of the ingredients in a 3-quart saucepan and whisk together until well blended. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 15-20 minutes.
4. Meanwhile, saute the beef and turkey until browned. Stir in tomatoes and heat through. Remove from heat and stir in the bread cubes, salt, pepper, cumin, oregano, paprika, and half the sauce.
5. Stuff peppers and place in a lightly greased baking dish. Pour remaining sauce over the peppers, cover with foil, and bake for 30 minutes.

source: adapted from Three Guys From Miami Cook Cuban