Slow-Cooker Couscous-Stuffed Peppers (Cooking for 2)
Slow-Cooker Couscous-Stuffed Peppers (Cooking for 2) might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 12g of fat, and a total of 328 calories. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up bell peppers, salt, couscous, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 4 hours and 15 minutes.
Instructions
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.
Cut thin slice from stem end of each bell pepper to remove top of pepper.
Remove seeds and membranes; rinse peppers.
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.
Pour water into lined slow cooker; stand peppers upright in cooker.
Cover and cook on low heat setting 4 to 6 hours or until peppers are tender.
Garnish with pine nuts and cilantro.