Crockpot Stuffed PeppersReport Violation
4 large bell peppers
1/2 lb ground beef
1/2 cup chopped onions
1 large garlic clove, finely chopped
1 (15 oz) or 2 (8 oz) cans tomato sauce
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
2/3 cup uncooked couscous
1/2 cup water
Pine nuts, optional
1. Cut thin slice from stem end of each bell pepper to remove top of pepper.
Remove seeds and membranes; rinse peppers.
2. In a 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 cayenne pepper. Stir in couscous. Divide beef mixture evenly among peppers.
3. Pour water into 4 1/2 to 6 quart crockpot; stand peppers upright in crockpot.
Cover and cook on LOW 5 to 7 hours or until peppers are tender.
Optional: Garnish with pine nute and cilantro if desired.
Yield: 4 servings
Serving Size: 1 pepper per serving
Weight Watchers PointsPlus+ = 8 per serving
Calories 300, Carbs 43 g, Fat 9 g, Fiber 6 g, Protein 17 g