Slow Cooker Couscous Stuffed Peppers Recipes

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SLOW COOKER COUSCOUS STUFFED PEPPERS RECIPE



Slow Cooker Couscous Stuffed Peppers Recipe image

Couscous filled peppers with Moroccan flavors are a delicious departure from the rice and ground beef stuffed peppers I grew up on.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Main Course

Time 5h20m

Number Of Ingredients 14

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 stuffed pepper, Calories 235 kcal, Carbohydrate 54 g, Protein 9 g, Fat 1 g, Fiber 7 g

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

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

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

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 GREEK STUFFED PEPPERS



Slow-Cooker Greek Stuffed Peppers image

These vegetarian wonders are fast to prep and come out tender and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 4h15m

Number Of Ingredients 9

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Steps:

  • Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
  • Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
  • Sprinkle peppers with scallion greens; serve with lemon wedges.

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.

Provided by Cindy Rahe

Categories     Entree

Time 5h15m

Yield 6

Number Of Ingredients 9

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

Steps:

  • Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
  • In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
  • Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
  • Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g

SLOW COOKER STUFFED PEPPERS



Slow Cooker Stuffed Peppers image

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.

Provided by Cooper4

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 6h25m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup cooked rice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6 green bell peppers, tops and seeds removed (reserve tops)
⅓ cup water

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
  • Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g

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