Mexican Stuffed Peppers

1 lb. ground beef
1/2 lb. ground chorizo
1 lg. onion, chopped
1 lg. green pepper, chopped
2 cloves garlic, pressed
6 oz. Spanish olives
4 oz. raisins
2 - 3 bay leaves
8 oz. tomato sauce
1/2 c. white wine
1 tbsp. olive oil
Salt to taste
Pepper to taste
1/4 c. capers

3 red bell peppers cut in half and seeded

Directions:

Brown beef and pork in olive oil. Add onion, green pepper and garlic; continue to brown with meat. Once meat is well browned add olives, raisins, bay leaf, tomato sauce, wine, capers, salt and pepper. Cover and simmer approximately 30 minutes, Allow to cool.

Fill each bell pepper ½ with meat filling and bake at 325 for 20 minutes.