Recipe: Slow Cooker Peppers Stuffed with Couscous and Turkey (using ground turkey)

SLOW COOKER PEPPERS STUFFED WITH COUSCOUS AND TURKEY

"If you double the recipe, you may not want to double the cinnamon. Taste the filling before you increase the amount."

4 large red bell peppers or green bell peppers
1/2 pound ground turkey (or ground beef)
1/2 cup chopped onion
1 garlic clove, minced
1 (15 ounce) can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2/3 cup uncooked couscous
1/2 cup water or vegetable juice
Pine nuts (optional, for garnish)

Cut off the tops of the bell peppers. Remove the membranes and seeds. Rinse the bell peppers; set aside.

Brown the ground turkey, onion and garlic in a skillet, stirring until the turkey is crumbly; drain.

Add the tomato sauce, cumin, cinnamon, salt, red pepper and couscous to the turkey and mix well.

Fill each bell pepper with 1/4 of the turkey mixture.

Pour the 1/2 cup water or vegetable juice into a slow cooker. Stand the bell peppers upright in the cooker.

Cook on LOW for 5 to 7 hours or until the bell peppers are tender.

Sprinkle with pine nuts.

Makes 4 servings
Adapted from source: Wild! Wonderful! by Junior League of Wheeling