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Moroccan-Style Stuffed Peppers
Moroccan-Style Stuffed Peppers
10 Reviews
From: EatingWell Magazine, 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.
- By: David Bonom EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 8- to 10-ounce bag microwavable brown rice or 1⅔ cups cooked brown rice
- 4 medium-to-large bell peppers, tops cut off and seeded
- 1 pound lean (90% or leaner) ground beef
- 4 cloves garlic, minced
- ½ cup currants
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2½ cups low-sodium vegetable juice, such as V8, divided
- ¼ cup chopped fresh mint, plus more for garnish
- 1 teaspoon freshly grated orange zest
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Heat rice according to package directions. (If using cooked rice, skip to Step 2.)
- Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add ½ 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.
- 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 ½ cup vegetable juice, cup mint, orange zest, salt and pepper.
- 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.
- Per serving: 401 calories; 11 g fat(4 g sat); 7 g fiber; 48 g carbohydrates; 27 g protein; 73 mcg folate; 72 mg cholesterol; 22 g sugars; 0 g added sugars; 5,236 IU vitamin A; 200 mg vitamin C; 86 mg calcium; 5 mg iron; 591 mg sodium; 1,304 mg potassium
- Nutrition Bonus: Vitamin C (333% daily value), Vitamin A (105% dv), Iron (28% dv)
- Carbohydrate Servings: 3
- Exchanges: 1½ starch, 1 fruit, 2 vegetables, 4 lean meat
Reviews 10
August 25, 2017
By: Cranky Frankie
I used this as an inspiration but I changed it a bit.
I used red capsicum (definitely better than the yellow ones) and I cooked them in the oven for 30 minutes at 180. No oil necessary for cooking, just baking paper.
I also peeled the capsicum before serving.
March 22, 2017
By: Momo
quick mid week recipe
easy to make
easily adaptable to all tastes, vegan, vegetarian, gluten
March 10, 2017
By: Lawrence
Stuck to recipe serving 4. Probably won't make it again. Trying to think of a way to do something else to make it more palatable when we eat the other 2 stuffed peppers.
January 14, 2017
By: ollieall
I thought this was delicious! Could not find red currants so I used dried cranberries instead. I also forgot to buy the mint and thought it still tasted great. This was a hit in our house.
May 03, 2016
By: EatingWell User
Different take on traditional stuffed peppers
I set my peppers in a glass pie dish, added water, and covered with a glass mixing bowl to soften the peppers. I didn't like the idea of microwaving them again after stuffing them, so I cooked them for about 30 minutes at 350. I also topped with a little bit of reduced fat feta. Lots of flavor and filling. I would definitely make this again.
Pros: flavorful
Cons: microwaved
March 16, 2013
By: EatingWell User
delicious
i substituted grass fed veal, added pignoli nuts, didn't have v-8 so used canned tomato sauce and red pepper soup. really scruptuous
Cons: i didn't cook the peppers long enough, i guess. so next time i will
July 16, 2012
By: EatingWell User
This is Moroccan-style stuffed peppers. NOT Moroccan stuffed peppers. I guess I have to call my sis! tsk tsk
March 01, 2012
By: EatingWell User
This dish is the perfect combination of sweet and savory. I made a vegetarian version using a soy-based hamburger substitute, and substituted quinoa for the rice. It was delicious and satisfying, even my husband and son who love their meat thought it was great! I even entered this dish into my company's International Food Festival and won third place!
February 24, 2012
By: vtgreengirl
A little too sweet
as i do with most recipies i make, i try to make them more healthy. for this one i used ground turkey (also i had it in the freezer and it needed to get used) and wild rice. i also added a small can of diced tomatoes. the result was not very good. i felt the stuffing was on the sweet side- maybe it was the lack of fat from the ground beef. i don't think i will make this again.
Pros: nutritious and great leftovers
Cons: taste
