Moroccan Stuffed Bell Peppers Recipe -
Moroccan Stuffed Bell Peppers Recipe
  • READY IN 1 hr

Moroccan Stuffed Bell Peppers

Recipe by  

"Bell peppers are stuffed with a seasoned lamb and rice mixture, and topped off with two kinds of cheese. Beef may be used in place of the ground lamb."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    1 hr


  1. Halve peppers lengthwise, removing seeds and membranes. Immerse sweet peppers into boiling water (seasoned with bouillon) for 3 minutes. Remove peppers from water and sprinkle the insides with additional bouillon. Invert on paper towels to drain.
  2. Meanwhile, in large skillet, cook lamb or beef and onion until meat is golden brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, beef bouillon, Worcestershire sauce and basil. Bring mixture to boiling. Reduce heat and simmer, covered for 18-20 minutes or until rice is tender.
  3. Stir in half of the cheese. Fill pepper halves with meat mixture. Place peppers in 2-quart baking dish along with any extra filling. Sprinkle with remaining cheese and almonds. Bake at 375 degrees F for 12-15 minutes or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2006

Very easy and perfect for entertaining. I used red, orange and green peppers and the presentation was lovely...lots of complements and requests for the recipe.

Most Helpful Critical Review
Apr 05, 2006

My husband and I thought this was just OK. The mixture was good but it was missing the wow factor. I will make it again but I think I will play around with some spices or replace the water with wine.


15 Ratings

Dec 20, 2003

I used the beef option with red bell peppers and they were devoured by my family. We loved it.

Dec 20, 2003

This is so good that the whole dinner was gone that night. No left overs. I added some garlic powder, and seasoned salt to the mixture. It gave it some extra flavor. Also I used mozzerella cheese instead of the swiss and cheddar. The children loved it. It's a repeat in this family.

May 28, 2007

I really enjoyed this recipe. Works well as is or easily altered to accommodate different tastes and imagination.

May 01, 2006

Very good & easy to make. I will definitely make again. I didn't pre-cook the peppers because I like them to still have some crunch. Also, I added diced carrots & celery with the onions & beef, and added extra tomatoes as well.

Mar 08, 2006

These peppers are great! I made them with ground beef and my family loved them. For a more Southwestern twist, I've also tried them mixing in a can of Ro-Tel and adding whole kernel sweet corn.

Mar 01, 2006

Absolutely phenomenal! I used red bell peppers, and I made a few changes...I used Sargento Brand Bistro Blends Cheddar & Monterey Jack cheese with Tomato and Jalapeno pepper, and I substituted Minute Rice brown rice. I also added a tablespoon of Bragg's Liquid Aminos to the beef mixture. It tastes ever better the second day! YUM!


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 1205 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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