Moroccan-Style Stuffed Peppers

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

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

Directions

Heat rice according to package directions. (If using cooked rice, skip to Step 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. 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. 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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