• 4 large bell peppers (red, yellow, orange, or green)
• ½ pound Plant-Based Ground Beef (Impossible)
• ½ cup chopped onion
• 1 large clove garlic, minced
• 1 can (15 ounces) Dierbergs tomato sauce
• ⅔ cup couscous
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• Coarse salt and freshly ground black pepper
• ½ cup water
• Pine nuts (optional)
• Chopped fresh cilantro (optional)

Cut thin slice from stem end of each bell pepper; discard top of peppers. Remove and discard seeds and membranes; set peppers aside.

 

Heat large skillet over medium-high heat. Crumble meat substitute into hot skillet.

 

Add onion and garlic; cook stirring occasionally until meat is browned, about 5 minutes. Stir in tomato sauce, couscous, cumin, cinnamon, salt, and pepper. Divide mixture evenly among peppers.

 

Add water to 6-quart slow cooker. Stand peppers upright; cover and cook on low heat setting until peppers are tender, about 5 to 7 hours.

 

If desired, garnish with pine nuts and cilantro.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 322
Cholesterol: 0 mg
Fat: 5 g
Sodium: 692 mg
Carbohydrates: 43 g
Protein: 15 g
Fiber:
Saturated Fat: 3 g