Moroccan-Style Slow-Cooker Stuffed Peppers

Готовим Meat 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.

  1. 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.
  2. 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. 
  3. 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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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 can diced tomatoes drained
1 can tomato sauce
1 c. drained cooked chickpeas
2 tbsp. chopped fresh cilantro
2 peppers halved lengthwise through stems

Adv

Autors
Preparation time
10
Cooking time
255
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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