Ingredients:
4 large bell peppers (any color)
1⁄2 lb lean (at least 80%) ground beef
1⁄2 cup chopped onion
1 clove garlic, finely chopped
1 can (15 oz) 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

Method:
1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Set aside.

2 In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain.

3 Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide mixture evenly among peppers.

4 Add water to 5- to 6-quart slow cooker. Stand peppers upright in cooker.

5 Cover; cook on Low heat setting 5 to 7 hours. Sprinkle with pine nuts and cilantro before serving.

couscous stuffed peppers recipe