Moroccan-Style Stuffed Peppers

Moroccan-Style Stuffed Peppers

13 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.

Ingredients 4 servings

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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


  • Active

  • Ready In

  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 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.
  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 ½ 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 information

  • 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 13

August 04, 2019
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By: asnow007
So easy and so delicious! I have been using this recipe since it first came out in the Eating Well Magazine in 2012. As with all recipes I consider it as a guideline! I love V-8 and I like a lot on my pepper, while my husband only cares for a small amount. So as you cook and taste, remember you can always adjust the seasonings to what you like, but this is a must make recipe!
February 21, 2019
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By: HappiCook
This was yummy! I used turkey sausage and raisins, and hubby forgot to buy V8 juice so I used chicken broth. It was great! I would add a little bit more rice next time (I made my own) to make it more filling. Had to microwave a little longer because I didn't pre-cook the peppers. Definitely going to make this again. Loved the sweetness of the raisins and yumminess of the cinnamon.
August 13, 2018
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By: Marilyn
will make again one pepper very nice with side salad for lunch
August 25, 2017
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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
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By: Momo
quick mid week recipe easy to make easily adaptable to all tastes, vegan, vegetarian, gluten
March 10, 2017
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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
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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
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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
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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
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