Moroccan-Style Stuffed Peppers

Moroccan-Style Stuffed Peppers

6 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
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  • 1 8- to 10-ounce bag microwavable brown rice or 1 2/3 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
  • 1/2 cup currants
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups low-sodium vegetable juice, such as V8, divided
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 1 teaspoon freshly grated orange zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • 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 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 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; 5236 IU vitamin A; 200 mg vitamin C; 86 mg calcium; 5 mg iron; 591 mg sodium; 1304 mg potassium
  • Nutrition Bonus: Vitamin C (335% daily value), Vitamin A (105% dv), Zinc (51% dv), Potassium (41% dv), Iron (33% dv), Magnesium (22% dv), Folate (17% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 fruit, 2 vegetables, 4 lean meat

Reviews 6

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
July 16, 2012
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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
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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
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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
January 31, 2012
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By: Jennifer
This was just OK. I thought it was a bit on the bland side. I used 96% ground beef, so it was a bit dry. I won't be making it again. My husband said it was good, though.