Moroccan Spiced Lamb Stuffed Bell Peppers Recipes

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LAMB AND RICE STUFFED PEPPERS



Lamb and Rice Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

4 large red bell peppers
1 tablespoon unsalted butter
1 1/4 cups orzo pasta
3 to 4 cloves garlic, chopped
2 cups water
12 ounces ground lamb
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
2 small sprigs fresh rosemary, leaves picked and finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cubanelle peppers or mild frying peppers, chopped
1 (28-ounce) can tomato sauce
1 cup crumbled feta cheese or goat cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
  • Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
  • Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
  • Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
  • Cool the peppers and sauce for a make-ahead meal or serve immediately.
  • For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
  • Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.

SPICY LAMB-STUFFED PEPPERS



Spicy Lamb-Stuffed Peppers image

Make and share this Spicy Lamb-Stuffed Peppers recipe from Food.com.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

8 medium bell peppers (red, yellow, or green)
1 1/2 lbs lean ground lamb
1 large onion, finely chopped (about 1-1/4 cups)
2 cups cooked rice
1/2 cup ketchup
1/2 cup raisins
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
  • Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
  • Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

Nutrition Facts : Calories 394.7, Fat 21.7, SaturatedFat 9.2, Cholesterol 115.2, Sodium 676.6, Carbohydrate 32.2, Fiber 3, Sugar 12.6, Protein 18.6

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.

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

MOROCCAN SPICED LAMB



Moroccan Spiced Lamb image

A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.

Provided by Ppaperdoll

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 leg of lamb, boned
4 -6 tablespoons chopped of fresh mint
100 g dried apricots, chopped
100 g dried dates, chopped
100 g pine nuts, toasted and crushed
1 orange, zest of
1 lemon, zest of
1 tablespoon olive oil
4 -6 tablespoons harissa, plus extra for the gravy
4 tablespoons cumin seeds
red wine

Steps:

  • Preheat oven to 220 degrees C/ 425 degrees F.
  • In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
  • Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
  • Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
  • Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
  • For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
  • Let gravy bubble and thicken until reduced by half.
  • Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.

Nutrition Facts : Calories 235.9, Fat 14.7, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 27.2, Fiber 3.9, Sugar 20.1, Protein 4.1

LAMB STUFFED BELL PEPPERS II



Lamb Stuffed Bell Peppers II image

These stuffed peppers are very tasty. I cut them top to bottom. They cook faster and look lovely. It is nice if you can mix red, yellow & Green peppers If you wish top them with some breadcrumbs mixed with parmesan cheese. They really don't need it but it gives a nice finishto them. I like golden raisins but dark are fine too. They look lovely on a buffet table. Use any type of pepper you like. Anaheim are really peppy or the long extra sweet red are good too. If you use the long peppers cut the bake time to 20 minutes. Their skin is thinner and needs less bake time

Provided by Bergy

Categories     Lunch/Snacks

Time 50m

Yield 12 half peppers

Number Of Ingredients 9

6 large bell peppers, cut top to bottom, seeded and membranes removed
1 1/4 lbs lean ground lamb
1 medium onion, minced
2 ounces pine nuts
2 ounces raisins
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon
salt & pepper
3 tablespoons lemon juice, fresh

Steps:

  • Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
  • Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
  • Stuff the peppers, set into a lightly greased baking dish.
  • Cover with foil.
  • Bake in 375F oven for 30 minutes.
  • Sprinkle on the lemon juice , not too much.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 5.1, Cholesterol 34.6, Sodium 31.5, Carbohydrate 9.8, Fiber 1.9, Sugar 5.6, Protein 9.5

MOROCCAN-STYLE STUFFED PEPPERS



MOROCCAN-STYLE STUFFED PEPPERS image

Categories     High Fiber     Healthy

Yield 4 Servings

Number Of Ingredients 13

Ingredients
1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean (90% or leaner) ground beef
4 cloves garlic, minced
1/2 cup currants
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 1/2 cups low-sodium vegetable juice, such as V8, divided
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated orange zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • 30 mins total 30 mins prep Directions 1. Heat rice according to package directions. (If using cooked rice, skip to Step 2.) 2. Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up. 3. Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper. 4. Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

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