MOROCCAN COUSCOUS STUFFED PEPPERS
Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.
Provided by Cheri Liefeld
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 Serving
STUFFED CABBAGE WITH MOROCCAN BEEF FILLING
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Remove the tough outer leaves of the cabbage and slice off the top inch. Place the cabbage in the boiling water and blanch for 10 minutes. Drain and set aside to cool.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and beef and cook until the beef is browned, about 5 minutes more. Stir in the apricots, pine nuts, lemon zest, cumin, cinnamon, salt and pepper. Set aside.
- Preheat oven to 375 degrees. Remove the center of the cabbage, from the top, to create a "bowl" by cutting into the head with a sharp paring knife to loosen the tightly packed inner leaves, and then scooping them out with a sharp spoon. Finely chop these leaves and stir them into the meat mixture. Add the egg and mix well.
- Carefully fold back the outer leaves. Fill the cavity with some of the meat mixture and spread the remaining filling between the leaves. Fold the leaves back to re-form the cabbage and tie with string to secure it. Place the cabbage in a small roasting pan and add 1/2 cup water. Cover with aluminum foil and bake for 25 minutes. Uncover and bake until the leaves are tender, about 20 minutes more. Place the cabbage on a platter, remove the string and serve.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 21 grams, Carbohydrate 28 grams, Fat 37 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 19 grams, TransFat 1 gram
EASY, MOROCCAN COUSCOUS RECIPE
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Provided by Melissa Belanger
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
- Add broth. Cover the pot and bring to a boil.
- Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
- Stir in raisins, almonds and parsley before serving.
Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg
MOROCCAN CHICKEN STUFFED PEPPERS
Moroccan stuffed peppers are stuffed with North African spiced ground chicken and bulgur and baked, for an easy, healthy meal.
Provided by Colleen Milne
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Cook bulgur according to your package directions. Remove from heat and set aside.
- Heat a large saucepan over medium heat. Add olive oil, and when hot add onion and garlic. Cook until softened, about 5 minutes.
- Add ground chicken. Cook, breaking up with a spoon, for about until browned, about 5 minutes.
- Stir in cinnamon, cumin, and harissa spice, stirring until fragrant, about 3 minutes.
- Remove from heat and stir in bulgur, grated zucchini, mint, one cup of the chicken stock and lemon juice.
- Taste and add salt and pepper.
- Preheat oven to 400°
- Cut peppers in half lengthwise and remove seeds.
- Fill each pepper half with the chicken mixture, mounding over the tops, and place in a shallow oven-safe baking dish or skillet.
- Pour the remaining one cup of chicken stock around the stuffed peppers, and cover with foil.
- Bake for one hour, then remove the foil and bake uncovered, a further 15 minutes.
- Garnish with parsley and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 36 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 115 mg, Fiber 8 g, Sugar 5 g
MOROCCAN STUFFED PEPPERS
Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe!
Provided by breezermom
Categories Peppers
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 421.9, Fat 26.6, SaturatedFat 7.8, Cholesterol 77.1, Sodium 327.3, Carbohydrate 24, Fiber 4.8, Sugar 14.6, Protein 24
STUFFED ONIONS - MOROCCAN STYLE
Another fantastic find from the Institute fo Cancer Research. Allicin, found in onions, is apparently a good cancer-fighter. Vegetarian and vegan; 3 WW points each.
Provided by Carianne
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Peel onions and cut tops (at point where sides curve in).
- Cook in a large pot of boiling water for 2 minutes.
- Remove with slotted spoon.
- When cool, scoop flesh out with a melon baller.
- Shells should be about 2 layers thick.
- In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
- Pack into the onion shells.
- Place stuffed onions in a 8 inch square baking dish.
- Pour in veggie broth and drizzle onions with olive oil.
- Bake about 30 minutes (onions should be tender when pierced with a knife).
- Place onions on a nice serving plate.
- Pour cooking liquid into a small pot.
- Add vinegar to liquid and boil until reduced to 1/4 cup.
- Pour 1 tablespoon over each onion and serve.
More about "stuffed onions moroccan style food"
BAKED STUFFED ONIONS RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (104)Category SidesServings 8Total Time 2 hrs 10 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Carefully trim the root ends from each onion to make a flat base, then cut a 1cm slice off as a lid, replace it and wrap each onion in foil. Stand them on a baking tray and cook for 1 hour, or until they are fairly soft. Remove from the oven and leave to cool.
- Meanwhile, melt the butter in a thickbottomed pan and fry the garlic, sausage meat and thyme on a fairly high heat for 2-3 minutes, stirring every so often to break up the sausage meat, then remove from the heat.
- Once the onions are cool enough to handle, scoop out the centre from each one with a spoon, leaving a couple of layers inside the skin to hold it together, and leaving the lids intact.
- Finely chop the cooked onion flesh that you have scooped out and combine it with the sausage mix, breadcrumbs and parsley and season to taste. Spoon the mixture into the onions, packing it in well, and replace the lids (leftover stuffing can be baked alongside the onions, in a small buttered dish). Put the onions on a lined baking tray, cover the whole tray with foil and bake for 30-40 minutes. You can keep these warm for about 30 minutes or serve straight away. Discard the papery skins as you eat.
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From immigrantstable.com
Cuisine Israeli, Jewish, Middle Eastern, MoroccanTotal Time 1 hr 25 minsCategory Main CourseCalories 327 per serving
- Preheat a pan to medium heat. Add 2 tablespoons of Canola oil. Add diced onion, garlic, ground meat and chopped cilantro. Saute for 5 minutes, until meat seals and turns opaque.
- Preheat a large, oven-safe stockpot or Dutch Oven to medium heat. Add 2 tablespoons of Canola oil. Add diced onion the onion, and saute until it changes colour, about 5 minutes. Add diced tomatoes (including juice), a glass of water, salt, hot pepper and ground ginger. Bring to a boil and add the reserved handful of chopped cilantro.
- Remove the "head" from each pepper and set aside. Fill the peppers ¾ of the way with the meat mixture (leave some space below the rim).
MOROCCAN QUINOA STUFFED AUBERGINE (VEGAN) - NUTRICIOUSLY
From nutriciously.com
4.6/5 (5)Total Time 55 minsCategory DinnerCalories 329 per serving
- Scoop out the center part from each aubergine half using a small spoon. Make sure to leave a ½ to 1-inch border around the skin so the aubergine stays sturdy enough for the filling.
- Reserve the flesh in a sealed container in the fridge since it’s perfect for veggie stir-fries or dips.
- Arrange the prepared aubergines onto the baking sheet and place in the oven to roast for around 10-15 minutes until slightly soft.
ROASTED SWEET ONIONS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4/5 (1)Total Time 1 hr 35 minsCategory EntreesCalories 489 per serving
- In a small pot over medium heat, combine the stock, apricots, and lemon zest. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
- Without peeling the onions, cut about 1 inch off the tops and just enough off the bottoms that each onion stands upright. Reserve the onion tops and discard the bottoms. Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller, reserving the insides. Set the onion shells in a baking dish along with the tops. Finely chop the insides.
- Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in almost all of the chopped onions, reserving some for another use, and cook until softened, 10 to 12 minutes. Add the lamb, cinnamon, and cumin and season with the salt and pepper. Raise the heat to medium-high and cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes. Do not drain the rendered fat; it’s needed to keep the onions moist and to impart a luscious unctuousness to the overall dish. Remove the pan from the heat. Stir in the apricot mixture and its liquid, hot sauce to taste, and the parsley and mint. Let cool slightly. (The lamb filling can easily be prepared a day in advance, covered, and refrigerated.)
MOROCCAN-SPICED STUFFED CABBAGE - LAURA'S LEAN BEEF
From laurasleanbeef.com
Cuisine MediterraneanTotal Time 1 hrServings 5Calories 241 per serving
- Preheat oven to 350. Cut largest part of stalk of cabbage leaf out (at base of leaf) and steam with 1/4 cup water 5 minutes in microwave, until soft. Let cool.
- In large nonstick skillet over medium-high heat, brown beef. Add onion and cook 5 minutes, until onion is soft. Stir in currants, apricots and cinnamon. Add orange juice, reduce slightly. Add tomatoes and spinach, stir and cook until most of liquid is evaporated.
- Spoon 2 tablespoons of tomato sauce into bottom of 9×13-inch baking dish. Lay cabbage leaves out and place 1/2 cup beef filling in center of each leaf. Roll leaves around filling and place rolls, seam side down, into baking dish. Top with remaining sauce and bake 25 minutes.
VEGETARIAN MOROCCAN STUFFED PEPPERS - JAMIE GELLER
From jamiegeller.com
Cuisine MoroccanTotal Time 1 hr 10 minsCategory Vegetable Side, Side DishCalories 220 per serving
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