Middle Eastern Stuffed Peppers

The following recipe is from Women's Health magazine. I made this a week or so ago and all three of us loved it.

4 red bell peppers
1/2 lb lean ground beef
1/2 cup golden raisins
1 8 ounce can tomato sauce
1/4 cup sliced green olives
1/2 tsp. chopped garlic
1 tsp. cinnamon
2 tsp. cumin
1 can chickpeas

The original recipe called for brown rice, but I had chickpeas on hand and thought it would blend nicely with the middle eastern flavors. Preheat oven to 4oo degrees. Cut the tops off the peppers and remove the seeds. Place in a baking dish. In a skillet cook beef, garlic, cinnamon and cumin until beef is almost finished. Add raisins and tomato sauce and cook until mixture is hot. Add in olives and chickpeas and remove from heat. Add to bell peppers and cover dish tightly with foil. Cook about 15 minutes until the peppers are tender.