Slow Cooker Couscous-Stuffed Peppers

 

4

large bell peppers

1/2

lb lean (at least 80%) ground beef

1/2

cup chopped onion (1 medium)

1

large clove garlic, finely chopped

1

can (15 oz) Muir Glen® Organic tomato sauce

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/4

teaspoon ground cinnamon

1/8

teaspoon ground red pepper (cayenne)

2/3

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, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
• 3 Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
• 4 Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro.