Ingredients
4
large bell peppers
1/2
pound ground beef
1/2
cup chopped onion
1
large clove garlic, finely chopped
1
can (15 ounces) 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
Preparation
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.
