Moroccan Stuffed Peppers

Name: Moroccan Stuffed Peppers
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)); 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; 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)

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October 25, 2010

2 comments

Written by David Shapiro

View all posts by: David Shapiro

2 Responses

Joanne T Ferguson

G'day! These look delicious Linda! YUM! Cheers! Joanne<br /><br />Thank you Joanne..we love stuffed peppers...so colorful and fun to make! Thanks for stopping by! :) Linda

March 21, 2014
Jodie Chapman

These look and sound fabulous thank you for posting.<br /><br />Thank you so much for your kind words! I'm so happy you stopped by to visit! ~Linda

June 23, 2014

Moroccan Stuffed Peppers

Written by David Shapiro

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