Moroccan Style Stuffed Peppers for Two
Ingredients
- 2 medium-to-large bell peppers, tops cut off and seeded
- 8 ounces lean (90% or leaner) ground beef
- 2 cloves garlic, minced
- ¼ cup currants
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 scant cup cooked brown rice
- 1 ¼ cups low-sodium vegetable juice, such as V8, divided
- 2 tablespoons chopped fresh mint, plus more for garnish
- ½ teaspoon freshly grated orange zest
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
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