Best 2 Slow Cooker Couscous Stuffed Peppers Recipes

Indulge in a culinary journey with our delectable Slow Cooker Couscous Stuffed Peppers, a symphony of flavors and textures that will tantalize your taste buds. We've curated a collection of 3 enticing recipes, each offering a unique twist on this classic dish. Embark on a voyage of culinary exploration, where tender bell peppers are transformed into vibrant vessels filled with savory couscous, a symphony of spices, and a medley of tantalizing fillings. From the classic vegetarian delight to a hearty meat-filled extravaganza and a tantalizing seafood sensation, these recipes cater to every palate, promising an unforgettable dining experience. Get ready to elevate your mealtimes with our irresistible Slow Cooker Couscous Stuffed Peppers!

Here are our top 2 tried and tested recipes!

SLOW-COOKER COUSCOUS-STUFFED PEPPERS

Slow-Cooker Couscous-Stuffed Peppers image

Like stuffed peppers? Try a new one with a spicy combination of ingredients.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h50m

Yield 4

Number Of Ingredients 13

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

Steps:

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, 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 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

SLOW-COOKER COUSCOUS-STUFFED PEPPERS (COOKING FOR 2)

Slow-Cooker Couscous-Stuffed Peppers (Cooking for 2) image

Busy schedule? Now you can have just the right amount ready to serve two with the help of your slow cooker.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 2

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

Tips:

Select the right peppers: Choose bell peppers that are firm and have a deep, vibrant color. Avoid peppers with blemishes or bruises.
Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Cook the couscous according to package instructions: Use vegetable broth or water to cook the couscous. Fluff the couscous with a fork before stuffing the peppers.
Make sure the stuffing is well-seasoned: Use a variety of herbs and spices to flavor the stuffing. Taste the stuffing before stuffing the peppers to adjust the seasonings as needed.
Pack the stuffing tightly into the peppers: Use a spoon or your hands to pack the stuffing tightly into the peppers. This will help to prevent the peppers from falling apart during cooking.
Cover the peppers with sauce: Use a tomato-based sauce, a creamy sauce, or a combination of both to cover the peppers. The sauce will help to keep the peppers moist and flavorful.
Cook the peppers until tender: Cook the peppers in a slow cooker on low for 4-6 hours, or until the peppers are tender. You can also bake the peppers in a preheated oven at 350°F for 30-40 minutes, or until the peppers are tender.

Conclusion:

Slow cooker couscous stuffed peppers are a delicious and easy-to-make meal that is perfect for busy weeknights. The peppers are filled with a flavorful couscous stuffing and topped with a tangy tomato sauce. This dish is sure to be a hit with your family and friends.