Moroccan-Style Stuffed Peppers Recipe

Name: Moroccan-Style Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice; 4 medium-to-large bell peppers, tops cut off and seeded; 1 pound lean (90% or leaner) ground beef; 4 cloves garlic, minced; 1/2 cup currants; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 2 1/2 cups low-sodium vegetable juice, such as V8, divided; 1/4 cup chopped fresh mint, plus more for garnish; 1 teaspoon freshly grated orange zest; 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

Ingredients
1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean (90% or leaner) ground beef
4 cloves garlic, minced
1/2 cup currants
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 1/2 cups low-sodium vegetable juice, such as V8, divided
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated orange zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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30 mins total 30 mins prep
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Directions
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1. Heat rice according to package directions. (If using cooked rice, skip to Step 2.)
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2. Place peppers upside-down in a microwave-safe round 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.
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3. Meanwhile, cook beef and garlic in a large 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 the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.
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4. Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

427

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: Ingredients, 1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice, 4 medium-to-large bell peppers, tops cut off and seeded, 1 pound lean (90% or leaner) ground beef, and more.

Yes, Moroccan-Style Stuffed Peppers falls under the General 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-Style Stuffed Peppers

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