Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
In a microwave safe bowl microwave onion and garlic until softened, 3 to 4 minutes.
Stir in tomato sauce, raisins (if using) cumin, salt, cinnamon and smoked paprika. Stir in couscous.
Divide couscous mixture evenly among peppers.
Pour water into 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, cilantro and/or feta cheese, if desired.
Recipe Notes
Serving size: 1 stuffed pepperClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Couscous Stuffed Peppers Recipe
Amount Per Serving (1 stuffed pepper)
Calories 235Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 54g18%
Fiber 7g28%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.