Best Moroccan Stuffed Peppers Recipes

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS

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

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.

MOROCCAN STUFFED PEPPERS

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.

MOROCCAN-STYLE STUFFED PEPPERS

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 STUFFED ZUCCHINI & PEPPERS RECIPE - (4.3/5)

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.

MOROCCAN CHICKPEA AND COUSCOUS STUFFED PEPPERS

Steps:

• Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
• Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes.
• Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat.
• Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
• Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.