Ground cumin and fresh cilantro amp up the flavor of colorful peppers stuffed with lean turkey, tomatoes, and hearty chickpeas.
- 1 tbsp. olive oil
- 1 lb. lean ground turkey
- 1 onion chopped
- 1 clove garlic chopped
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 (15.5-oz.) can diced tomatoes drained
- 1 (8-oz.) can tomato sauce
- 1 c. drained cooked chickpeas
- 2 tbsp. chopped fresh cilantro
- 2 peppers 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