Back Slow Cooker Stuffed Peppers Ingredients 4 large bell peppers 1/2 pound ground beef 1/2 cup chopped onion 1 large clove garlic, finely chopped 1 can (15 ounces) 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 Directions 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-high heat about 5 minutes, stirring occasionally, until beef is brown; 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 and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro. Back