Ingredients

The following ingredients have 4 Servings
  • Reynolds™ Slow Cooker Liners
  • 2 large bell peppers
  • 1/4 pound ground beef
  • 1/4 cup chopped onion
  • 1 small clove garlic, finely chopped
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • Dash of ground red pepper (cayenne)
  • 1/3 cup uncooked couscous
  • 1/2 cup water
  • Pine nuts, if desired
  • Fresh cilantro, if desired

Instruction

  • 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.