Ingredients
4 large bell peppers
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 large 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
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, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; 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; cook on Low heat setting 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.