Couscous Stuffed Peppers

Couscous Stuffed Peppers


4 large bell peppers (red, yellow, orange or green)
½ pound lean ground beef
½ cup chopped onion
1 large clove garlic, minced
1 can (15 ounces) Dierbergs tomato sauce
⅔ cup couscous
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground red pepper
½ 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 off any fat. 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