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.

Recipe «Moroccan-Style Slow-Cooker Stuffed Peppers» presented in category Recipes / Meat, to prepare this dish you will need no more 255 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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.

Ingredients:

• 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 

Instructions

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