Best Moroccan Stuffed Zucchini Peppers Recipes

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

Ingredients

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

MIDDLE EASTERN STUFFED ZUCCHINI

Middle Eastern Stuffed Zucchini image

A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.

Provided by KELLYJEANNE

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

¼ pound ground lamb
¼ cup basmati rice
2 cups tomato puree, divided
½ teaspoon dried mint
½ teaspoon salt
⅛ teaspoon black pepper
2 pounds small zucchini or yellow squash
½ teaspoon salt
1 teaspoon minced garlic
1 tablespoon lemon juice
½ teaspoon dried mint

Steps:

Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 28.7 g, Cholesterol 19 mg, Fat 4.7 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 1119.3 mg, Sugar 10.1 g

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

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

Provided by OhApril

Number Of Ingredients 25

Ingredients

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.