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Prep 15min
Total4hr15min
Servings2
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Ingredients
Reynolds™ Slow Cooker Liners
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
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Steps
1
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
3
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.
4
Pour water into lined slow cooker; stand peppers upright in cooker.
5
Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with pine nuts and cilantro.
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Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up.
Serve with flatbread and grape clusters.
Cumin offers a strongly fragrant and slightly smoky flavor.
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