SLOW-COOKER COUSCOUS-STUFFED PEPPERS (COOKING FOR 2)
Busy schedule? Now you can have just the right amount ready to serve two with the help of your slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
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