<http://schema.org/recipeInstructions>
" Cut 1\u20444 off stem end of peppers; remove seeds. Stand peppers and tops in a microwave-safe baking dish. Add 1\u20442 cup water, cover with vented plastic wrap and microwave on high 5 minutes, or until peppers are crisp-tender. Stir 1 1\u20442 cups pasta sauce into water in dish. Meanwhile, saut\u00E9 beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender. Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days. To bake: Heat oven to 400\u00B0F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10199/picadillo-stuffed-peppers-recipe-121746/?src=shelter_footer>