Moroccan Stuffed Peppers
Transport your taste buds to North Africa with these Moroccan Stuffed Peppers, a vibrant and aromatic dish that's as visually stunning as it is delicious. Sweet bell peppers are filled with a flavorful combination of spiced ground lamb, fluffy couscous, juicy tomatoes, and a hint of harissa for a touch of heat. Toasted pine nuts add a delightful crunch, while fresh parsley and cilantro infuse the dish with herbaceous brightness. Baked until tender, these stuffed peppers are beautifully infused with savory broth, creating perfectly moist, melt-in-your-mouth results. Quick to prepare in just an hour, this recipe is an ideal centerpiece for a weeknight dinner or a showstopping addition to your next gathering. Serve with a simple green salad or warm flatbread for an unforgettably satisfying meal.
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Recipe Information
Ingredients
- 4 medium bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 1 tablespoon harissa paste
- 1.5 cups cooked couscous
- 1 14-ounce can canned diced tomatoes
- 0.25 cup chopped fresh parsley
- 0.25 cup chopped fresh cilantro
- 0.25 cup pine nuts, toasted
- 0.5 cup chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops for optional use as 'caps' while baking, if desired.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Increase the heat to medium-high and add the ground lamb to the skillet. Cook until browned, breaking up the meat with a spoon as it cooks, about 5-6 minutes. Drain any excess fat, if necessary.
Stir in the cumin, coriander, paprika, cinnamon, and harissa paste. Cook for 1-2 minutes to toast the spices and evenly coat the lamb.
Add the diced tomatoes along with their juices to the skillet. Stir and let the mixture simmer for 5 minutes.
Remove the skillet from the heat and stir in the cooked couscous, parsley, cilantro, and toasted pine nuts. Season with salt and black pepper to taste.
Brush the outside of the bell peppers with the remaining 1 tablespoon of olive oil. Stuff each pepper generously with the lamb-couscous mixture.
Place the stuffed peppers upright in a baking dish. Pour the chicken or vegetable broth into the bottom of the dish to create steam while baking.
Cover the baking dish tightly with foil (or use the pepper tops as caps, if desired) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the tops of the peppers to lightly brown.
Remove from the oven and let the peppers cool for 5 minutes before serving. Sprinkle with additional fresh parsley or cilantro for garnish, if desired.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1006 mg | 21% | |
*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.
