Moroccan-Style Stuffed Peppers

stuffed-peppers.jpg

Moroccan-style Stuffed Peppers
Moroccan-style Stuffed Peppers

Photo attribution: 

My Tu Duong
Moroccan-Style Stuffed Peppers
Budget-friendly recipe
710
Serves:
6
1 hours 15 mins.

Impress your dinner guests with these artistic, delicious peppers.

Ingredients

1
cup
cups
low-sodium (or substitute water)
1
pound
90% or leaner
2
tablespoons
fresh, grated (or 1.5 tsp ground ginger)
1
teaspoon
ground
¼
teaspoon
a pinch (optional)
2
diced small
½
diced small
4
minced
¾
teaspoon
¼
teaspoon
ground
2
cups
low-sodium, divided in half
½
cup
fresh, chopped
½
cup
fresh, chopped
6
medium to large, with tops cut off and seeds removed

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Measuring cup
  • Large pot with lid
  • Large heavy skillet
  • Wooden spoon
  • 9x12 glass baking dish

Directions

  1. Combine rice with chicken stock or water. Bring to a boil, then cover and simmer over low heat for 20 minutes. Do not cook fully. Remove from stove and set aside. (You can also microwave the rice and stock for 15 minutes.)
  2. Heat a large, heavy skillet over medium heat. Add beef, ginger, turmeric, cinnamon and saffron or safflower (optional). Break up the meat with a wooden spoon and cook until it is no longer pink, about 5 minutes.
  3. Add carrots, onion, garlic, salt and pepper. Cook until vegetables are soft, about 5 minutes.
  4. Stir in half of the tomato sauce and cook for 3 minutes. Remove from heat. Add the cooked rice, parsley, and cilantro. Stir together gently.
  5. Preheat oven to 375° F. Spoon the filling into the peppers. If needed, trim a very thin slice from the bottom of the pepper so that it stands straight.
  6. Place the peppers evenly in a 9x12 baking dish. Spoon a little of the remaining 1 cup of tomato sauce over each pepper.
  7. Bake until peppers are tender, about 30 minutes. Let cool slightly before serving.

Chef Tips

  • The filling can also be made with fully cooked, leftover rice.

Nutrition Info and more

Serving size:
1
cup
Total calories:
322
Total fat:
6 g
Saturated fat:
2 g
Carbohydrates:
44 g
Protein:
22 g
Fiber:
7 g
Sodium:
425 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health
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