Morroccan-Stuffed-Peppers
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Morroccan Stuffed Peppers

Stuffed with juicy ground chicken and vegetables, this impressive dish is reminiscent of the flavours of North Africa.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours on low or 4 hours on high
  • Makes: 6 servings
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All You Need

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

Instructions

  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.

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