Moroccan Spiced Lamb Stuffed Bell Peppers
Elevate your dinner table with the exotic flavors of Moroccan Spiced Lamb Stuffed Bell Peppers, a visually stunning and flavor-packed dish perfect for impressing guests or spicing up a weeknight meal. Plump, vibrant bell peppers are filled with a succulent blend of ground lamb seasoned with warm, aromatic spices like cumin, cinnamon, and coriander, and further enriched with harissa paste for a spicy kick. Sweet raisins and fluffy couscous add delightful texture and balance, while diced tomatoes and fresh herbs like parsley and cilantro create a refreshing finish. Baked until tender and lightly charred, these stuffed peppers are as easy to make as they are irresistibly delicious. Whether served solo or paired with a crisp side salad, this dish beautifully showcases Moroccan-inspired cuisine with its harmonized spices and bold flavors. Perfect for lovers of lamb recipes, stuffed vegetables, and global cuisine!
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 500 grams ground lamb
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 tablespoon harissa paste
- 0.25 cup raisins
- 1 cup cooked couscous
- 400 grams canned diced tomatoes
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops for presentation, if desired.
Heat the olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat.
Add the chopped onion and garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.
Stir in the ground cumin, cinnamon, paprika, coriander, and harissa paste. Cook for 1-2 minutes until the spices are fragrant.
Add the raisins, cooked couscous, and canned diced tomatoes (including their juices) to the skillet. Mix well to combine and cook for another 3-4 minutes.
Stir in the fresh parsley, cilantro, salt, and black pepper. Taste the mixture and adjust seasoning, if necessary.
Place the prepared bell peppers upright in a baking dish. Fill each pepper generously with the lamb mixture, pressing it down lightly.
Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers during cooking. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, until the peppers are tender and slightly charred on the edges.
Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.
Serve the Moroccan spiced lamb stuffed peppers warm, garnished with additional chopped parsley or cilantro, if desired.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 16.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
