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  • 4servings
  • 320minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Manganese, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large bell peppers

  2. 1/2 pound ground beef

  3. 1/2 cup chopped onion

  4. 1 large clove garlic, finely chopped

  5. 1 can (15 ounces) tomato sauce

  6. 1/2 teaspoon ground cumin

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground cinnamon

  9. 1/8 teaspoon ground red pepper (cayenne)

  10. 2/3 cup uncooked couscous

  11. 1/2 cup water

  12. Pine nuts, if desired

  13. Fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  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-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.

  3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.

  4. Cover and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro.

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