Moroccan Stuffed Peppers

Greetings MPM “Peeps! Oooooh, have I got a great dish for you this week! To me, the sky’s the limit when it comes to stuffing peppers. My favorite version includes ground turkey, quinoa, veggies, pine nuts, pumpkin seeds and raisins, infused with a sweet ‘n spicy combination of Moroccan flavors. Intrigued? Read on!

 
To top or not? Up to you! I happen to think serving stuffed peppers with their ”hats” adds a touch of whimsy and provides a subtle tease about the tantalizing flavors and textures that await inside!

 
Prep these babies at a time that works best for you! I suggest making them the night before or during the weekend to keep dinnertime “fuss” to a minimum.

 
Serve with a salad and your favorite fresh fruit for a healthy and satisfying quickie dinner.

 

Moroccan Stuffed Peppers

Yield: 6 servings

 
Click HERE for the complete recipe, but in the nutshell, here is what you do:

 

Instruction

Prepare the Peppers
Carefully slice off tops of peppers. Note: if you choose to serve peppers with tops on, reserve. If not, chop and add to stuffing mixture). Seed and remove membranes.

 
 
Carefully slice off a sliver of the bottom of each pepper so they will stand upright in the baking dish. Be careful not to cut a hole through the peppers.

 
 
Bring a large pot of water to a boil. Boil peppers (and tops if using) for 4 minutes; drain. Do not boil longer as peppers will become too soft for stuffing.
 
Make the Stuffing
In a large sauté pan, heat olive oil over medium setting. Add chopped onions and peppers; cook until onion is golden and peppers are soft, about 8 minutes, stirring frequently. (Add some broth if needed)

 
 
In same pan, sauté ground turkey with onion-pepper mixture for about 5 minutes or until cooked through with no pink color remaining. Drain off liquid.

 
 
Stir in spices and salt combining well.

 
 
Stir in quinoa or couscous, (I used Trader Joe’s Harvest Blend – See Notes below) pine nuts, pumpkin seeds and dried fruit of choice, combining well. Continue cooking at medium setting for 5 minutes. Taste; adjust seasonings as desired.

 
 
Assembly
Preheat oven to 350 degrees F. With a large spoon, fill each pepper with stuffing mixture. Drizzle each pepper with 1 tablespoon broth. (Cover peppers with tops if using.)

 
 
Bake covered for about 40 minutes or until stuffing is heated through (about 165 degrees F) and peppers are soft.

 
 

Moroccan Stuffed Peppers

The sky's the limit when it comes to stuffing peppers. This version includes ground turkey, quinoa, veggies, pine nuts, pumpkin seeds and raisins, infused with a sweet 'n spicy combination of Moroccan flavors. Make this dish the night before (or during the weekend) and just serve with a salad or fruit for a satisfying quickie dinner.
Servings: 6
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Olive oil spray
  • 6 large bell peppers for stuffing such as red, orange, yellow and green
  • 2/3 cup all-natural reduced sodium chicken broth (for bottom of pan)

Stuffing

  • 2 cups cooked quinoa or couscous I used Trader Joe’s Harvest Blend which has a pleasing combination
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 large bell peppers seeded, membranes removed and chopped (any colors)
  • Up to 2 tablespoons all-natural reduced sodium chicken broth if onion-pepper mixture becomes too dry
  • 1 1/2 pounds ground turkey I recommend a combination of white and dark meat as all white meat may be too dry
  • 1-2 recipes Moroccan Spice depending on intensity of flavor desired
  • 1/2 teaspoon kosher salt or as desired
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons toasted pine nuts
  • 1/2 cup raisins dried cherries (chopped) or dried cranberries
  • 6 tablespoons additional all-natural reduced sodium chicken broth

Instructions

  • Lightly coat a 9x13-inch casserole dish with olive oil spray. Pour 2/3 cup broth in bottom of dish.

Prepare the Peppers

  • Carefully slice off tops of peppers. Note: if you choose to serve peppers with tops on, reserve. If not, chop and add to stuffing mixture). Seed and remove membranes.
  • Carefully slice off a sliver of the bottom of each pepper so they will stand upright in baking dish. Be careful not to cut a hole through peppers.
  • Bring a large pot of water to a boil. Boil peppers (and tops if using) for 4 minutes; drain. Do not boil longer as peppers will become too soft for stuffing.

Make the Stuffing

  • In a large sauté pan, heat olive oil over medium setting. Add chopped onions and peppers; cook until onion is golden and peppers are soft, about 8 minutes, stirring frequently. (Add some broth if needed)
  • In same pan, sauté ground turkey with onion-pepper mixture for about 5 minutes or until cooked through with no pink color remaining. Drain off liquid.
  • Stir in spices, salt, quinoa (or couscous), pine nuts, pumpkin seeds and dried fruit of choice, combining well.
  • Continue cooking at medium setting for 5 minutes. Taste; adjust seasonings as desired.

Assembly

  • Preheat oven to 350 degrees F. With a large spoon, fill each pepper with stuffing mixture.
  • Drizzle each pepper with 1 tablespoon broth. (Cover peppers with tops if using.)
  • Bake covered for about 40 minutes or until stuffing is heated through (about 165 degrees F) and peppers are soft.

Notes

Make ahead and Storage Tips: peppers may be prepared up to 2 days ahead. Cover and refrigerate; bake as directed. Reheat leftover stuffed peppers at 325 degrees F for about 20 minutes or until hot. This dish may also be frozen for up to 4 months.

 

Notes:

If you prefer moister stuffed peppers: mix in 1 cup tomato sauce to stuffing mixture and/or top peppers with tomato sauce.
 
If peppers are excessively large: prepare an additional cup pf quinoa or couscous (3 cups total)
 
Stuffed peppers lend themselves to all kinds of creative flavors and fillings. Swap the Moroccan spices for Italian or Indian spices for a completely different taste sensation. Instead of quinoa, feel free to use equal amounts of cooked brown rice, lentils, farro, couscous or any combination you like. I love Trader Joe’s Harvest Blend.

 
Feel like “going meatless?” Swap the ground turkey with 1 (15 ounce) can of your favorite beans such as garbanzos, pinto, kidney or black beans!

More Moroccan favorites to try

 
 

 
 

 
 

 
 

Coming to the Blog: Crockpot Spaghetti Sauce with Meat

Ceeya Next Time!


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17 Responses

  1. Amazing colors, spices... love everything about these stuffed peppers!
    • Linda Shapiro (Meal Planning Maven)
      Why thank you Angela Dear! I know how much you love one dish meals and hope you get to try these soon!
  2. Wow! All the spices and lovely veggies have me salivating. I'm going to have to check out that blend at TJ's. Sounds like something I need in my pantry. I like that you added some ground turkey to the mix for a great protein source. YUM!
    • Linda Shapiro (Meal Planning Maven)
      Thanks Kc! I have been using TJ's Harvest Blend for quite some time. each ingredient provides great taste and textures with no additives or funky flavorings. It was a perfect addition to these stuffed peppers!
  3. The filling in these sounds so delicious. I love that I can make them ahead and bake them off when ready!
    • Linda Shapiro (Meal Planning Maven)
      Absolutely! I often freeze them individually for a yummy "Dinner in a Flash!"
  4. My goodness did you make me hungry this am!! These look divine! ♥
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much my sweet friend!
  5. What a great idea for a stuffed pepper - lots of goodness in there.
    • Linda Shapiro (Meal Planning Maven)
      Thank you Patty! This version of stuffed peppers is our favorite and hope you have the chance to try them soon.
  6. Looks exotically delicious, Linda!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Nancy!
  7. I love stuffed peppers and the flavors in these look outstanding! I love that Harvest Blend, too! Yum!!
  8. This does sound good!!! Can't wait to give it a try! :)
  9. That is a spicy treat I love to eat any time, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
  10. They look delicious with their hats on or off, Linda :-) Your Moroccan Stuffed Peppers are so colourful and full of flavour. Sharing! Thank you for bringing them to the Hearth and Soul Hop.
  11. Looks so healthy! Pinned it.