Slow Cooker Couscous Stuffed Peppers
1 stuffed pepper
4 large bell peppers
1/2 pound lean ground beef
1/2 cup onion, chopped
1 clove of garlic, finely chopped
1 can (15 ounces) no salt added tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoons ground cinnamon
1/8 teaspoon ground red pepper
2/3 cup uncooked couscous
1/2 cup water
Rinse fresh produce and tops of cans. Cut a small segment of bell pepper to remove top of pepper. Remove seeds and white membranes and discard.
In a large skillet, cook ground beef, onions, and garlic over medium-high heat or until beef is brown. Drain excess fat.
Stir in tomato sauce, cumin, salt, cinnamon, and ground red pepper.
Stir in couscous.
Divide beef mixture evenly among peppers.
Pour water into a 4 1/2 or 6 quart slow cooker. Stand the peppers upright in the cooker.
Cover and cook on low heat setting for 5 to 7 hours or until peppers are tender.
Garnish with fresh cilantro, if using.
Serving Size 1 pepper with filling (332g)
4 servings per container
Amount per serving
% Daily Value *
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrate 40g
Dietary Fiber 6g
Total Sugars 11g
Includes 0g Added Sugars
Vitamin D 0mcg