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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

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