Slow Cooker Couscous-Stuffed Peppers (Cooking for 2)

 

2

large bell peppers

1/4

pound ground beef

1/4

cup chopped onion

1

small clove garlic, finely chopped

1

can (8 ounces) tomato sauce

1/4

teaspoon salt

1/4

teaspoon ground cumin

1/8

teaspoon ground cinnamon

Dash of ground red pepper (cayenne)

1/3

cup uncooked couscous

1/2

cup water

Pine nuts, if desired

Fresh cilantro, if desired

• 1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
• 2 In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, salt, cumin, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
• 3 Pour water into 3 1/2- to 4-quart slow cooker; stand peppers upright in cooker.
• 4 Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with pine nuts and cilantro.