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Slow-Cooker Couscous-Stuffed Peppers
large bell peppers
pound ground beef
cup chopped onion
large clove garlic, finely chopped
can (15 ounces) tomato sauce
teaspoon ground cumin
teaspoon ground cinnamon
teaspoon ground red pepper (cayenne)
cup uncooked couscous
Pine nuts, if desired
Fresh cilantro, if desired
Cut thin slice from stem end of each bell pepper to remove top of pepper; discard. Remove seeds and membranes; rinse peppers.
In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
Cover and cook on low heat setting 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.
Couscous is available in regular, precooked (which cooks in just 5 minutes) and flavored varieties.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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