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
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.
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.
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: Moroccan Turkey Mini-Loaves, Roasted Moroccan Spiced Carrots and Moroccan Beef, Lamb ‘n Butternut Bake.
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