Moroccan Stuffed Peppers Recipe

Name: Moroccan Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large); 2 medium onions, chopped; 2 garlic cloves, minced; 3 tablespoons olive oil; 2 lbs ground beef; 2 cooking apples, peeled and chopped; 1 (16 ounce) can tomatoes, undrained and chopped (I used diced tomatoes); 1 (3 ounce) jar pimento-stuffed olives, drained and chopped; 1/2 cup raisins; 1/4 cup pine nuts (or substitute slivered toasted almonds); 1/2 teaspoon salt; 1/8 teaspoon ground cumin; 1/8 teaspoon ground cinnamon

Servings: persons

8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large)
2 medium onions, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 lbs ground beef
2 cooking apples, peeled and chopped
1 (16 ounce) can tomatoes, undrained and chopped (I used diced tomatoes)
1 (3 ounce) jar pimento-stuffed olives, drained and chopped
1/2 cup raisins
1/4 cup pine nuts (or substitute slivered toasted almonds)
1/2 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon

1
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.
2
Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
3
Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
4
Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
5
Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
6
Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large), 2 medium onions, chopped, 2 garlic cloves, minced, 3 tablespoons olive oil, and more.

Yes, Moroccan Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Stuffed Peppers

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