WW Crock Pot Stuffed Peppers- Freezer

Bowden's Recipes

8+ points, prep/ cook, freeze peppers in wrapped foil

4 large bell peppers

½ lb ground beef

½ cup chopped onions

1 large garlic clove, finely chopped

1 (15 oz) or 2 (8 oz) cans tomato sauce

½ tsp ground cumin

¼ tsp salt

¼ tsp ground cinnamon

⅛ tsp cayenne pepper

⅔ cup uncooked couscous

½ cup water

Pine nuts, optional

Cilantro, optional

1. Cut thin slice from stem end of each bell pepper to remove top of pepper.

Remove seeds and membranes; rinse peppers.

2. In a 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 cayenne pepper. Stir in couscous. Divide beef mixture evenly among peppers.

3. Pour water into 4 ½ to 6 quart crockpot; stand peppers upright in crockpot.

Cover and cook on LOW 5 to 7 hours or until peppers are tender.

Yield: 4 servings

Serving Size: 1 pepper per serving

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