Best Moroccan Style Stuffed Peppers Recipes

MOROCCAN-STYLE STUFFED PEPPERS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
• Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
• Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS

Steps:

• Cut the tops of the peppers, remove the core & seeds.
• Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
• Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
• Brown lamb and garlic in a large skillet over medium heat.
• Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
• Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
• Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

MOROCCAN STUFFED PEPPERS

Steps:

• Cut off the tops of the peppers, and remove the seeds and membranes. Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
• Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
• Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
• Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
• Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
• Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.

MOROCCAN COUSCOUS STUFFED PEPPERS

Steps:

• Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
• Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
• In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
• Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
• Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.