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Moroccan-Style Stuffed Peppers
Recipe
Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.
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Yield:
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4 servings
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Active Time:
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30 Minutes
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Total Time:
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30 Minutes
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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, 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
Preparation
- 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.
Nutrition
Per serving: 451 calories; 12 g fat ( 4 g sat , 4 g mono );87 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 36 g protein; 8 g fiber; 629 mg sodium; 1410 mg potassium.
Nutrition Bonus: Vitamin C (335% daily value), Vitamin A (105% dv), Zinc (51% dv), Potassium (41% dv), Iron (33% dv), Magnesium (22% dv), Folate (17% dv).
Carbohydrate Servings:2 1/2
Exchanges: 1 1/2 starch, 1 fruit, 2 vegetables, 4 lean meat
Provided By:
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EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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