Couscous Stuffed Slow-Cooker Peppers

Couscous Stuffed Slow-Cooker Peppers


4 large bell peppers (red, yellow, orange or green)
12 pound lean ground beef
12 cup chopped onion
1 large clove garlic, minced
1 can (15 ounces) Dierbergs tomato sauce
23 cup couscous
12 teaspoon ground cumin
14 teaspoon ground cinnamon
14 teaspoon salt
18 teaspoon ground red pepper
12 cup water
Pine nuts (optional)
Chopped fresh cilantro (optional)


Cut thin slice from stem end of each bell pepper; discard top of peppers. Remove and discard seeds and membranes; set peppers aside.

Heat large skillet over medium-high heat. Crumble beef into hot skillet; add onion and garlic. Cook stirring occasionally until meat is browned, about 5 minutes; drain. Stir in tomato sauce, couscous, cumin, cinnamon, salt, and red pepper. Divide mixture evenly among peppers.

Add water to 6-quart slow cooker. Stand peppers upright; cover and cook on low heat setting until peppers are tender, about 5 to 7 hours. If desired, garnish with pine nuts and cilantro.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 290
Cholesterol: 36 mg
Fat: 6 g
Sodium: 675 mg
Carbohydrates: 42 g
Protein: 17 g
Fiber: 6 g