Already have an account?
Get back to the
Dinner Recipes

Moroccan-Style Slow-Cooker Stuffed Peppers

Ground cumin and fresh cilantro amp up the flavor of colorful peppers stuffed with lean turkey, tomatoes, and hearty chickpeas.


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 1 tbsp. olive oil
  • 1 lb. lean ground turkey
  • chopped
  • chopped
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • drained
  • 1 (8-oz.) can tomato sauce
  • 1 c. drained cooked chickpeas
  • 2 tbsp. chopped fresh cilantro
  • halved lengthwise through stems


Heat oil in nonstick skillet over medium-high heat. Add turkey, onion, garlic, cumin, salt, and pepper; cook until turkey is no longer pink, about eight minutes, stirring often. Stir in tomatoes, tomato sauce, chickpeas, and cilantro.

Dividing evenly, fill pepper halves with turkey mixture. Pour 1/2 cup water into six-quart slow cooker; arrange peppers in bottom. Cover; cook on low four hours until peppers are tender. 

Per Serving: Calories: 330 Protein: 27 grams Fat: 14 grams (3 grams saturated) Cholesterol: 84 milligrams Carbohydrates: 24 grams Sodium: 1,094 milligrams Fiber: 6 grams Sugar 10 grams

Discover More in Moroccan Cuisine
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.