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Moroccan-Style Stuffed Peppers

January/February 2012

Your rating: None Average: 3.6 (19 votes)

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.


Moroccan-Style Stuffed Peppers Recipe

5 Reviews for Moroccan-Style Stuffed Peppers

03/16/2013
Anonymous
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

Comments
07/16/2012
Anonymous

This is Moroccan-style stuffed peppers. NOT Moroccan stuffed peppers. I guess I have to call my sis! tsk tsk

Comments
03/01/2012
Anonymous

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!

Comments
02/24/2012
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.

nutritious and great leftovers
Comments
01/31/2012

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.

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