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May 25, 2015

Lamb Stuffed Moroccan Peppers

Written by Brett Miller

lambstuffedpeppersTime for an easy gourmet meal that is quick to prep and clean-up, but packs some great flavors and nutrition.  Enjoy this dish for lunch or dinner as it’s sure to impress your family or guests.  We take African spices of cumin and cinnamon and pair with some tasty ground lamb or buffalo, adding in short grain brown rice for a balanced and satisfying meal.

Cooking time: 30 minutes

Servings: 4

Ingredients

-        1 ¾ cups cooked short grain brown rice

-        4 medium to large bell peppers

-        1 pound ground lamb or buffalo

-        4 cloves minced garlic

-        ½ cup currants (look near raisins)

-        2 teaspoons ground cumin

-        1 teaspoon ground cinnamon

-        2 ½ cups vegetable juice (eg V8)

-        ¼ cup chopped mint

-        Zest of an orange

-        ¾ teaspoon salt

-        ½ teaspoon pepper

Cooking

-        Preheat oven to 350 degrees

-        Wash and cook brown rice as desired (boiling on stove top or in rice cooker)

-        Cut tops off peppers and de-seed.  Put peppers into over on cookie sheet or other casserole dish for 15-20 minutes

-        Cook beef in a large non-stick skillet over medium-high heat, breaking up beef until no longer pink, 4-6 minutes

-        Stir in currants, cumin and cinnamon, cooking for 1 minute

-        Stir in rice and cook for 30 seconds more

-        Remove from heat and stir in ½ cup vegetable juice, mint, orange zest, salt and pepper

-        Spoon beef mixture into peppers, pour remaining vegetable juice into the pepper and serving dish and microwave for 1 minute.

Nutrition

-        Calories: 451

-        Carbs: 48g

-        Protein: 36g

-        Fat: 12g

Last modified on May 25, 2015
Brett Miller

Brett Miller

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