Slow Cooker Couscous Stuffed Peppers Recipe
Couscous filled peppers with Moroccan flavors are a delicious departure from the rice and ground beef stuffed peppers I grew up on.
Servings: 4
Ingredients
- 4 medium-large bell peppers (I used red and yellow)
- 1/2 cup chopped onion
- 1 large clove garlic finely chopped
- 1 can (15 ounces) tomato sauce
- 1/4 cup raisins (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1 cup uncooked couscous
- 1/2 cup water
- Pine nuts, for garnish (if desired)
- Fresh cilantro, for garnish (if desired)
- Feta cheese, for garnish (if desired)
Instructions
- Ideal slow cooker size: 4-Quart.
- 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.
Notes
Serving size: 1 stuffed pepper
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 8 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 8 PointsPlus (Old plan)
Nutrition
Serving: 1stuffed pepper | Calories: 235kcal | Carbohydrates: 54g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 965mg | Potassium: 963mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5937IU | Vitamin C: 224mg | Calcium: 56mg | Iron: 3mg