Moroccan Stuffed Zucchini Peppers Recipe 435

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

Steps:

• Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
• Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
• Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE

Steps:

• In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
• Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
• With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
• Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
• Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
• Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
• Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
• Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
• Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
• Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO

Steps:

• Heat oven to 400°F.
• Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
• Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
• Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.

MOROCCAN STUFFED PEPPERS

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.

STUFFED PEPPERS WITH ZUCCHINI

Steps:

• 1. Prepare a square baking (or appropriate-sized) dish by spraying with oil or non-stick cooking spray. Preheat oven to 400 degrees.
• 2. Cut off top of 6 peppers to fully remove stem and center rib. Scoop out any remaining ribs and seeds. Remove stem, ribs, and seeds from remaining pepper and chop.
• 3. Combine beef, onion and the 1 chopped pepper in a frying pan and saute over medium high heat until beef is no longer pink. If needed, drain excess fat from beef and return mixture to pan.
• 4. Add 3 tablespoons of tomato paste to beef mixture and saute for 2 to 3 minutes. Stir in rice, zucchini and can of diced tomatoes, undrained. Add salt to taste (I used about 1/2 teaspoon.) Reduce heat to medium and cook for 5 minutes, stirring often.
• 5. Arrange hollowed peppers in baking dish so that they stand upright. It helps if the dish is just big enough to accomodate the peppers so that they help each other stand up. If necessary, trim bottoms of peppers with knife to create a flat surface. Generally fill each pepper with meat and vegetable mixture.
• 6. Mix remaining tomato paste with about 1/3 cup of water and stir to consistency of tomato soup. Pour over stuffed peppers. If needed, add more water to bottom of pan so that peppers are sitting in about a quarter inch of water. Top each pepper with 1 tablespoon of shredded cheese.
• 7. Very loosely tent pan with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.

PEPPERONI STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
• Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
• Bake in preheated oven for 12 minutes.

MOROCCAN-STYLE STUFFED PEPPERS

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.

MOROCCAN STUFFED ZUCCHINI & PEPPERS RECIPE - (4.3/5)

Steps:

• Mix all of the spices for the Ras el Hanout spice blend together in a small bowl. Cook rice (or quinoa) using any method suitable for type of rice you have chosen and set aside. Preheat oven to 400˚F. Trim off tops of peppers and set aside. Remove seeds and discard. Slice zucchini in half vertically. Slice halves in half horizontally. Two zucchini will produce 8 pieces. Remove seeds and interior of zucchini and chop into small pieces. Place in a separate bowl. Place peppers and zucchini on parchment-lined baking sheet and bake for about 15 minutes or until slightly soft. Set aside until cool. Remove skin from eggplant and chop into small pieces. Add the eggplant to the bowl with zucchini. Stir in 1 tablespoon olive oil and 1 tablespoon Ras el Hanout seasoning, making sure pieces of eggplant and zucchini are well coated. Place eggplant and zucchini mixture on parchment-lined baking sheet and bake for 20 minutes. In medium saucepan, heat 2 tablespoons grapeseed oil. Add onion and garlic. Sauté until soft. Stir in tomato and 1 tablespoon Ras el Hanout. Cook until tomato is soft, about 5 mins. Remove saucepan from heat and stir in eggplant/zucchini mixture, rice, chickpeas, remaining Ras el Hanout, parsley, pine nuts, lemon zest, salt and pepper. Stuff peppers and zucchini with the rice mixture. Arrange on parchment-lined baking dish with pepper tops. Bake for 30 minutes. Place pepper tops on peppers and serve warm.