Crockpot Stuffed Peppers
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 a 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 the water into a 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 nuts and cilantro if desired.
YIELD: 4 servings
Serving Size: 2 pepper halves per serving.
Weight Watchers PointsPlus+ = 8 per serving.
Calories: 300, Carbohydrates: 43g, Fat: 9g, Fiber: 6g, Protein: 17g
WW Plus+ = 8