entrees

Morroccan Stuffed Peppers

Stuffed with juicy ground chicken and vegetables, this impressive dish is reminiscent of the flavours of North Africa.
20 min
PREP TIME
8h
COOK TIME
430
CALORIES
9
INGREDIENTS
6
Servings

INGREDIENTS

  • 6 large bell peppers
  • 1 1/2 pounds (750 g) ground chicken
  • 1 pkg (36 g) Slow Cookers Pot Roast
  • 1 1/2 cups (375 ml) shredded onions
  • 1 1/2 cups (375 ml) shredded carrots
  • 2 tbsp (30 ml) dried currants (or chopped dried cranberries)
  • 3/4 cup (175 ml) uncooked couscous
  • 1 tsp (5 ml) Organic Chili Powder
  • 1 1/4 cups (300 ml) water, divided

Preparation

  • 1 Slice tops off the peppers and discard.
  • 2 In large bowl, combine remaining ingredients, reserving ¼ cup (50 mL) water. Mix well.
  • 3 Divide meat mixture evenly among the 6 peppers. Place in slow cooker and add reserved water.
  • 4 Cover. Cook 8 hours on LOW or 4 hours on HIGH. For best results, do not remove cover during cooking.

NUTRITION INFORMATION

(per Serving)

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