Moroccan Spiced Lamb Stuffed Bell Peppers

Moroccan Spiced Lamb Stuffed Bell Peppers created by mersaydees

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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@FDADELKARIM
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@FDADELKARIM
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"I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out."
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  1. lmgherardi
    Just made this for dinner. Delicious, and easy. Will definitely have again. Combination of spices enhanced the dish, but no one spice overtook the others.
    Reply
  2. oldcelt
    I find that the recipe is a little bland. I increased the salt, cinnamon and cumin to double the quantity specified. I increased and cayenne to a whole teaspoonful. I didn't like the texture of the peppers as suggested in the recipe and much preferred them baked in a fan oven at 180 degrees Celsius without blanching. This leaves them with some nice texture. I shall, the next time, try adding something extra such as pine nuts; perhaps freshly ground cumin seeds instead of ground cumin - much better pungency and flavour. The butchers don't have "ground lamb" in the UK so I use a small joint and put it through a coarse mincer. The quantities of rice and mint are after cooking and chopping respectively. The first time I measured the rice before cooking and had far too much.
    Reply
  3. lisavoncile
    I've made this recipe 3 times and we all love it. I use roasted or braised lamb, cut off the bone and processed instead of using ground lamb. I thought the flavor and texture was greatly improved. I've never liked regular baked, tomato sauced peppers and was delighted to find this recipe. The peppers have a great flavor and are so tender, unlike the baked ones I've had before and I prefer the chicken broth method over the tomato sauce. Thanks so much for a great addition to my favorite recipes.
    Reply
  4. IngridH
    We really enjoyed this recipe! I'm always looking for something new to do with lamb, and this was a great idea. The stuffing was so good that I wanted to just eat it right out of the skillet, without waiting for the peppers. I did need to add more salt at the end, but that's just a matter of personal taste. I agree with another reviewer that pine nuts would be a nice addition to the mix. My peppers were fairly large, so I only got 4 servings from the recipe. A great meal, and one I'll definitely make again.
    Reply
  5. Dr. Jenny
    This was an easy to prepare, nice dinner. Unlike other reviewers, we found it to be a little bland, despite making no modifications to the ingredient list initially. In the end, we sprinkled generous amounts of crumbled feta inside the peppers which we thought helped improve the flavor. Thanks!
    Reply
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