Makes: 4 servings
10 oz cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean ground beef
4 cloves garlic, minced
1/2 cup currants
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 1/2 cups low-sodium vegetable juice, such as V8, divided
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated orange zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate.
Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.
Meanwhile, cook beef and garlic in a large non stick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes.
Stir in currants, cumin and cinnamon; cook for 1 minute.
Stir in the rice and cook for 30 seconds more.
Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.
Spoon the beef mixture into the peppers.
Pour the remaining 2 cups vegetable juice into the dish and cover.
Microwave on High until the juice and filling are hot, 2 to 3 minutes.
Serve the peppers with the sauce; garnish with mint, if desired.