Moroccan-Style Stuffed Peppers

3.6 (21)
Moroccan-Style Stuffed Peppers

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.

Yield: 4 servings
Active Time: 30
Total Time: 30

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

Preparation

  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.

Nutrition

Nutrition Per Serving

calories 451
fat 12 g (4 g sat, 4 g mono)
cholesterol 87 mg
carbohydrates 48 g
protein 36 g
fiber 8 g
sodium 629 mg
potassium 1410 mg

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 Serving 2 1/2

Exchanges 1 1/2 starch, 1 fruit, 2 vegetables, 4 lean meat

From EatingWell January/February 2012