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Moroccan-Style Stuffed Peppers

http://www.eatingwell.com/recipes/Moroccan_stuffed_peppers.html

From EatingWell:  January/February 2012

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 451 Calories; 12 g Fat; 4 g Sat; 4 g Mono; 87 mg Cholesterol; 48 g Carbohydrates; 36 g Protein; 8 g Fiber; 629 mg Sodium; 1410 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fruit, 2 vegetables, 4 lean meat