Stuffed Peppers With Moroccan Rice Pilaf Food

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MOROCCAN STUFFED PEPPERS



Moroccan Stuffed Peppers image

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

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

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 PEPPERS WITH PILAF



Stuffed Peppers with Pilaf image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

6 green or red bell peppers
1/2 cup olive oil
3 onions, finely chopped
1/4 cup pine nuts
Salt
1 cup uncooked white rice
2 tomatoes, seeded and finely chopped
1/4 cup currants
3 tablespoons finely chopped fresh mint
2 teaspoons sugar
1/4 teaspoon freshly grated nutmeg
1 3/4 cups hot water
3 tablespoons fresh lemon juice
Olive oil for drizzling
Lemon wedges for garnish

Steps:

  • Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.
  • Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.
  • Preheat oven to 350 degrees.
  • Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

STUFFED PEPPERS WITH MOROCCAN RICE PILAF



Stuffed Peppers with Moroccan Rice Pilaf image

Provided by By © 2000 Jane Bonacci, The Heritage Cook. All rights reserved.

Yield 4

Number Of Ingredients 22

Rice Pilaf (can also be served as a standalone side dish)
4-1/2 cups chicken or vegetable stock (for vegetarian)
2 tbsp butter
2 tbsp olive oil
1/2 tsp salt, or to taste
1/2 tsp freshly ground pepper
1/2 tsp ginger
1/4 tsp cardamom
1/2 tsp turmeric
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper or mild chile pepper, finely chopped
1 carrot, finely chopped
1/4 cup fresh or frozen corn kernels
2 cups long grain rice
1/4 cup chopped fresh cilantro
A large pinch of saffron threads, crushed
1/4 cup frozen or par-boiled fresh peas
Stuffed Peppers
4 large, square-ish, red or orange bell peppers
Boiling water
Shredded Monterey Jack, mozzarella, or Parmesan cheese, optional

Steps:

  • To make Rice PIlaf: In a saucepan, heat the stock almost to boiling. Keep hot over low heat while vegetables and rice are cooking. Meanwhile, in a very large skillet, heat the butter and oil over medium-high heat. Add seasonings, onions, garlic, chopped peppers, carrots, and corn. Cook, stirring often, until onions are softened, about 3 to 5 minutes. Stir in the rice and cook until it begins to color, about 8 minutes, stirring often. Stir in the cilantro, cinnamon stick, saffron, and peas. Pour in the hot stock and stir only once. Taste and add more salt if needed. Cover with a tight fitting lid, reduce the heat to low and simmer undisturbed for about 25 minutes (or according to package directions), or until liquid is absorbed and the rice is tender. Remove from the heat and leave untouched for 5 to 10 minutes. Remove cover, fluff the rice with a fork and serve. If using as a stuffing, set aside to cool slightly. To prepare Peppers: Cut about 1/3 off top of peppers, discard seeds, and reserve top. Remove seeds and white membranes from bottom portions of peppers. Stand peppers upright and trim bottoms slightly as needed so they sit fairly level. In a large Dutch oven, bring 2 cups salted water to a boil. Set peppers in water and cook covered for 4 to 5 minutes to soften slightly. Using tongs, carefully remove peppers and set aside to cool. When cool enough to handle, fill with rice pilaf, mounding top slightly. Place in a 9-inch-square baking pan. May be made up to 1 day ahead to this point. Cover with plastic wrap and refrigerate. Store pepper tops separately. Return to room temperature before continuing. Preheat oven to 350°F. Sprinkle stuffed peppers with cheese if desired. Add a little water to the baking dish. Bake, uncovered, for about 30 minutes or until hot all the way through and peppers are tender. Serve with tops set on an angle on top of stuffing.

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS



Moroccan Spiced Lamb Stuffed Bell Peppers image

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large red bell peppers or 5 large green bell peppers
1 1/2 cups short grain brown rice, cooked
1 lb ground lamb
1/2 teaspoon salt
3 garlic cloves, minced
2 tablespoons lemon juice
1/4 cup of fresh mint, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups chicken broth

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.

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