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!"
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
1hr 10mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. These were terrific and I thoroughly enjoyed them, thanks for sharing
     
  2. I wasn't exactly sure what to expect from this recipe but it was really good. I found to my shock that I didn't have the olives that I would have sworn I had so I added a pinch of salt to make up for not having them and I had to use a pepper that I had cut for another purpose but there was enough to make a nice meal for me. Almonds were used in place of the pine nuts and were great. I do expect that I'll make this again but I'll add some Ras elHanout seasoning next time to give it just a little boost but that is personal taste only and this recipe stands well as written.
     
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