MOROCCAN STUFFED PEPPERS

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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

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