Moroccan Stuffed Peppers Recipes

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MOROCCAN-STYLE STUFFED PEPPERS



Moroccan-style stuffed peppers image

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe

Provided by Dean Edwards

Categories     Dinner, Lunch

Time 40m

Yield Serves 4

Number Of Ingredients 11

2 large or 4 small red peppers, halved
150g couscous
300ml vegetable stock, just-boiled
400g tin chickpeas, drained and rinsed
100g feta, crumbled, plus extra to serve
100g semi-dried tomatoes, roughly chopped
50g green olives, chopped
½ lemon, juiced
3 tbsp olive oil
coriander, chopped to make 2 tbsp, plus extra to serve
1 tbsp rose harissa

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
  • Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
  • Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

Nutrition Facts : Calories 494 calories, Fat 19.2 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 55.5 grams carbohydrates, Sugar 17.1 grams sugar, Fiber 12.9 grams fiber, Protein 18.3 grams protein, Sodium 1.6 milligram of sodium

MOROCCAN STUFFED PEPPERS



Moroccan Stuffed Peppers image

Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe!

Provided by breezermom

Categories     Peppers

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large)
2 medium onions, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 lbs ground beef
2 cooking apples, peeled and chopped
1 (16 ounce) can tomatoes, undrained and chopped (I used diced tomatoes)
1 (3 ounce) jar pimento-stuffed olives, drained and chopped
1/2 cup raisins
1/4 cup pine nuts (or substitute slivered toasted almonds)
1/2 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon

Steps:

  • Cut off the tops of the peppers, and remove the seeds and membranes. Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
  • Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
  • Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
  • Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
  • Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
  • Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 421.9, Fat 26.6, SaturatedFat 7.8, Cholesterol 77.1, Sodium 327.3, Carbohydrate 24, Fiber 4.8, Sugar 14.6, Protein 24

MOROCCAN-STYLE STUFFED PEPPERS



MOROCCAN-STYLE STUFFED PEPPERS image

Categories     High Fiber     Healthy

Yield 4 Servings

Number Of Ingredients 13

Ingredients
1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean (90% or leaner) ground beef
4 cloves garlic, minced
1/2 cup currants
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 1/2 cups low-sodium vegetable juice, such as V8, divided
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated orange zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • 30 mins total 30 mins prep Directions 1. Heat rice according to package directions. (If using cooked rice, skip to Step 2.) 2. Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up. 3. Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper. 4. Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS



Moroccan Spiced Lamb Stuffed Bell Peppers image

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large red bell peppers or 5 large green bell peppers
1 1/2 cups short grain brown rice, cooked
1 lb ground lamb
1/2 teaspoon salt
3 garlic cloves, minced
2 tablespoons lemon juice
1/4 cup of fresh mint, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Cut the tops of the peppers, remove the core & seeds.
  • Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
  • Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
  • Brown lamb and garlic in a large skillet over medium heat.
  • Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
  • Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
  • Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

MOROCCAN COUSCOUS STUFFED PEPPERS



Moroccan Couscous Stuffed Peppers image

Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.

Provided by Cheri Liefeld

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 15

1/2 cup raisins
1/2 cup chopped dried cherries
1/2 cup chopped dried apricots
1/2 cup orange juice
4 medium to large orange bell peppers
2 cups vegetable broth
1/2 cup water
Grated peel of 1 orange
1 1/2 cups uncooked couscous
1 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup crumbled chèvre (goat) cheese (4 oz)

Steps:

  • Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
  • Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
  • In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
  • Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
  • Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.

Nutrition Facts : ServingSize 1 Serving

MOROCCAN STUFFED ZUCCHINI & PEPPERS RECIPE - (4.3/5)



Moroccan Stuffed Zucchini & Peppers Recipe - (4.3/5) image

Provided by OhApril

Number Of Ingredients 25

RAS EL HANOUT:
2 medium zucchini
2 medium red bell peppers
2 cups brown rice, cooked (any rice you like) or quinoa
4 tablespoons Ras el Hanout spice blend (recipe below)
1 small eggplant, peel removed and cubed
1 cup chick peas, cooked
1 medium tomato, diced
1 small onion, diced
3 cloves garlic, minced
2 tablespoons grapeseed oil
1 tablespoon olive oil
3 tablespoons parsley, chopped
3 tablespoons pine nuts
Lemon zest from one lemon
Sea salt and ground black pepper, to taste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Steps:

  • Mix all of the spices for the Ras el Hanout spice blend together in a small bowl. Cook rice (or quinoa) using any method suitable for type of rice you have chosen and set aside. Preheat oven to 400˚F. Trim off tops of peppers and set aside. Remove seeds and discard. Slice zucchini in half vertically. Slice halves in half horizontally. Two zucchini will produce 8 pieces. Remove seeds and interior of zucchini and chop into small pieces. Place in a separate bowl. Place peppers and zucchini on parchment-lined baking sheet and bake for about 15 minutes or until slightly soft. Set aside until cool. Remove skin from eggplant and chop into small pieces. Add the eggplant to the bowl with zucchini. Stir in 1 tablespoon olive oil and 1 tablespoon Ras el Hanout seasoning, making sure pieces of eggplant and zucchini are well coated. Place eggplant and zucchini mixture on parchment-lined baking sheet and bake for 20 minutes. In medium saucepan, heat 2 tablespoons grapeseed oil. Add onion and garlic. Sauté until soft. Stir in tomato and 1 tablespoon Ras el Hanout. Cook until tomato is soft, about 5 mins. Remove saucepan from heat and stir in eggplant/zucchini mixture, rice, chickpeas, remaining Ras el Hanout, parsley, pine nuts, lemon zest, salt and pepper. Stuff peppers and zucchini with the rice mixture. Arrange on parchment-lined baking dish with pepper tops. Bake for 30 minutes. Place pepper tops on peppers and serve warm.

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Total Time 30 mins
Category Diabetic Ground Beef Recipes
Calories 469 per serving
  • Place peppers upside-down in a microwave-safe casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.
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  • Spoon the beef mixture into the peppers. Pour the remaining 1 cup vegetable juice into the dish and cover. Microwave until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce from the dish; garnish with mint, if desired.


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