Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

You can set up this recipe in less than fifteen minutes, turn on the slow cooker, and go. Come back in four hours, and your supper will be ready.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed pepper)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

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  • While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.

  • Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.

  • Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

299 calories; calories from fat 0%; fat 12.7g; saturated fat 5.5g; mono fat 3.4g; poly fat 1.7g; protein 18g; carbohydrates 28.8g; fiber 4.6g; cholesterol 44mg; iron 2mg; sodium 625mg; calcium 45mg.
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