Wild Stuffed Peppers

6 green peppers
1 lb lean ground beef
1-1/2 cups cooked wild rice
1 egg, slightly beaten
1/4 cup chopped onion
1/2 cup dried fruit bits
1 cup shredded Sargento® Fancy Supreme® Swiss cheese
1/4 tsp pepper
1 tsp cinnamon

Preheat oven to 350°F. Cut peppers in half; remove stems and seeds. In large bowl, combine rest of ingredients. Lightly stuff halves with wild rice mixture. Place in baking pan; cover loosely with foil. Bake for 30 minutes, uncover, bake for an additional 10 minutes until peppers are tender.

Recipe compliments of the Minnesota Cultivated Wild Rice Council