Moroccan Stuffed Bell Peppers with Smokey Paprika Sauce

Posted by Wine & Spice on 10/11/2014 to Veggies!



Serves 5

5 Bell Peppers (Yellow, Red or Orange)
2 Lbs Lean Ground Beef
1 1/2 Cups Rice
2 1/2 Tbsp Moroccan Spice Blend, plus a pinch
1 Can Chopped Tomatoes
2 Tbsp Tomato Paste
1 Tbsp Olive Oil
2 Tsp Smoked Paprika, Sweet
1/4 Tsp Brown Sugar

Preparation:

Preheat Oven to 350 degrees.

Lets begin by getting the peppers ready.  Slice off the top of the pepper and discard.  Remove the seeds and membrane by hand or use a spoon to carefully scoop out.  Rise pepper inside and out and dry upside down on a paper towel.

Next, lets parboil the rice.  Add 3 cups of water to a pan with the rice and bring to a boil.  Cook until al dente, approximately 15 minutes (the rice will finish cooking during baking).  Drain and set aside.


Preheat a sauté pan and add the ground beef, 2 tbsp Moroccan Spice Blend and 1 tbsp Awesome Onion Soup mix and brown slightly.  Use a paper towel to absorb excess grease by tilting pan to side.  Add the cooled rice to meat and mix.



Place the now dry peppers in a lightly greased baking dish and stuff them generously!  Sprinkle the tops with a pinch of Moroccan Spice Blend.

Pop in oven and bake 25-30 minutes.

While that is baking, lets make the Smoked Paprika Gravy.


To a medium sauce pan add 1 can of chopped tomatoes,  2 tbsp tomato paste, 1 tbsp olive oil, 2 tsp Smoked Paprika, 1/2 tbsp Moroccan Spice Blend and 1/4 tsp of brown sugar.  Simmer on low for 15 minutes to marry flavors.  Use an immersion blender or regular blender to carefully puree gravy.

To serve spoon gravy over peppers and enjoy!


I also served Naan and a Dill Yogurt Sauce to complement and bring it all together.  The sauce is simply 1/2 english cucumber peeled and shredded (place shredded cucumber in a dishtowel and twist to drain as much liquid as possible), 3/4 cup low-fat plain yogurt, 1/2 tbsp chopped dill, and the juice of 1/2 lemon.  Dash of salt and pepper.  Combine and enjoy!







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