Peppers Stuffed With Merguez Recipe

Name: Peppers Stuffed With Merguez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large red bell peppers, well shaped, so they stand; 6 tablespoons extra virgin olive oil; 1 cup finely chopped red onion; 1/2 cup long-grain rice; 3 tablespoons pine nuts; 3 tablespoons dried currants; 2 teaspoons ground cumin; 2 tablespoons chopped fresh mint; Salt; 1/2 cup dry red wine; 1 pound merguez sausage, casing removed; 1 lemon, juiced, plus 6 thin slices; 1 cup plain yogurt.

Servings: persons

6 large red bell peppers, well shaped, so they stand
6 tablespoons extra virgin olive oil
1 cup finely chopped red onion
1/2 cup long-grain rice
3 tablespoons pine nuts
3 tablespoons dried currants
2 teaspoons ground cumin
2 tablespoons chopped fresh mint
Salt
1/2 cup dry red wine
1 pound merguez sausage, casing removed
1 lemon, juiced, plus 6 thin slices
1 cup plain yogurt.

1
1. Slice the top half-inch off each pepper, discard the stems and finely chop the flesh of the tops. Remove and discard the cores and seeds. Heat 3 tablespoons oil in a large skillet. Saute the onion and chopped peppers on low until soft and starting to color, about 10 minutes.
2
2. Meanwhile, place the rice in a small saucepan with 3/4 cup water. Bring to a simmer, cover and cook on low heat for 8 minutes. Stir the rice into the skillet along with the pine nuts, currants and 1 teaspoon cumin. Saute briefly. Add the mint and season with salt. Remove from heat and add the wine.
3
3. Heat oven to 350 degrees. Place merguez in a bowl and mix in the contents of the skillet until everything is well blended. Fill peppers with the stuffing, but do not pack tightly. Top each pepper with a slice of lemon. Place peppers in a baking dish; they should fit snugly. Add 2 tablespoons oil and 1/2 cup water to the dish. Bake for 1 hour.
4
4. Mix the yogurt with the remaining cumin, remaining oil and lemon juice. Add a pinch of salt. Serve hot or at room temperature with yogurt sauce on the side.

480

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: 6 large red bell peppers, well shaped, so they stand, 6 tablespoons extra virgin olive oil, 1 cup finely chopped red onion, 1/2 cup long-grain rice, and more.

Yes, Peppers Stuffed With Merguez 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.

Peppers Stuffed With Merguez

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