Moroccan-Style Stuffed Peppers for Two

3 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. And this recipe makes just enough for two. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Ingredients 2 servings

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  • 2 medium-to-large bell peppers, tops cut off and seeded
  • 8 ounces lean (90% or leaner) ground beef
  • 2 cloves garlic, minced
  • 1/4 cup currants
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 scant cup cooked brown rice
  • 1 1/4 cups low-sodium vegetable juice, such as V8, divided
  • 2 tablespoons chopped fresh mint, plus more for garnish
  • 1/2 teaspoon freshly grated orange zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Place peppers upside-down in a microwave-safe 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.
  2. Meanwhile, cook beef and garlic in a medium 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 rice and cook for 30 seconds more. Remove from the heat and stir in 1/4 cup vegetable juice, 2 tablespoons mint, orange zest, salt and pepper.
  3. Spoon the beef mixture into the peppers. Pour the remaining 1 cup vegetable juice into the dish and cover. Microwave until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce from the dish; garnish with mint, if desired.

Nutrition information

  • Per serving: 469 calories; 12 g fat(4 g sat); 8 g fiber; 52 g carbohydrates; 37 g protein; 67 mcg folate; 87 mg cholesterol; 22 g sugars; 0 g added sugars; 5229 IU vitamin A; 200 mg vitamin C; 89 mg calcium; 6 mg iron; 483 mg sodium; 1423 mg potassium
  • Nutrition Bonus: Vitamin C (334% daily value), Vitamin A (105% dv), Zinc (52% dv), Potassium (41% dv), Iron (33% dv), Magnesium (24% dv), Folate (17% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 fruit, 2 vegetables, 4 lean meat

Reviews 3

June 11, 2014
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By: EatingWell User
Great non-oven recipe I've made this recipe twice now. Last night I didn't have any orange zest but the recipe was still great. You would think that the mint would overpower the flavors but it doesn't. One pepper is plenty per person. You could probably stuff three peppers even four if they are small. I'm having the leftover stuffing with a little more rice and the leftover sauce mixed up for lunch today with a side of leftover broccoli. I sent the recipe to my brother who is vegan with the suggestion of substituting beans or lentils for the meat. ps It would really help to do what a previous commentor suggested and cook the brown rice earlier. Pros: tasty, low fat, very filling Cons: had to cook brown rice for 45 minutes before starting recipe
December 15, 2013
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By: EatingWell User
Subtle flavours and delicious! My husband and I thought this was the best thing we've tasted in a long time and it's heart-healthy! An unusual combination of flavors that all work together and come through so subtly. The red peppers I used cooked so beautifully in the microwave. I followed the recipe except for changing the amt. of cumin to 1/4 tsp. If you're tired of the same old same old, give this a try! This will become a regular on our menu. Pros: Quick and colourful! Cons: None
August 20, 2013
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By: EatingWell User
Yummy Delicious I made these for dinner and me and my husband loved them. I used brown rice to make it healthier and I cooked up the rice the day before t save time. It came out great and we loved them. ill definitely make again Pros: This recipe was fast and easy to make and healthy Cons: none