Moroccan-Style Stuffed Peppers for Two
From EatingWell: 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.
- 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
- 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.
- 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.
- 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.
Per serving: 470 calories; 12 g fat (4 g sat, 4 g mono); 87 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 37 g protein; 8 g fiber; 484 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
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Ease of Preparation
- Total Time
- 30 minutes or less
- January/February 2012