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.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
PrintHeat 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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