MOROCCAN CHICKEN STUFFED PEPPERS
Moroccan stuffed peppers are stuffed with North African spiced ground chicken and bulgur and baked, for an easy, healthy meal.
Provided by Colleen Milne
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Cook bulgur according to your package directions. Remove from heat and set aside.
- Heat a large saucepan over medium heat. Add olive oil, and when hot add onion and garlic. Cook until softened, about 5 minutes.
- Add ground chicken. Cook, breaking up with a spoon, for about until browned, about 5 minutes.
- Stir in cinnamon, cumin, and harissa spice, stirring until fragrant, about 3 minutes.
- Remove from heat and stir in bulgur, grated zucchini, mint, one cup of the chicken stock and lemon juice.
- Taste and add salt and pepper.
- Preheat oven to 400°
- Cut peppers in half lengthwise and remove seeds.
- Fill each pepper half with the chicken mixture, mounding over the tops, and place in a shallow oven-safe baking dish or skillet.
- Pour the remaining one cup of chicken stock around the stuffed peppers, and cover with foil.
- Bake for one hour, then remove the foil and bake uncovered, a further 15 minutes.
- Garnish with parsley and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 36 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 115 mg, Fiber 8 g, Sugar 5 g
EASY CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
MOROCCAN STUFFED PEPPERS
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
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-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 COUSCOUS STUFFED PEPPERS
Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.
Provided by Cheri Liefeld
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
- Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
- In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
- Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.
Nutrition Facts : ServingSize 1 Serving
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