Tuesday, October 26, 2010

Moroccan Stuffed Peppers, Roasted Brussels Sprouts


Yesterday, it really started to feel like autumn to me. I decorated the house with pumpkins, took my daughter outside to play in the leaves and I've started drinking pumpkin tea. At some point we're going to carve the pumpkins and roast their seeds for snacking. Anyway, I wasn't sure what to make for dinner. The ground beef was thawed and ready to use. I was leaning towards some kind of Middle Eastern stuffed pastry of some sort, until I remembered that I had bell peppers to use. So, naturally, I went with stuffed peppers. In the past, I never really cared for stuffed peppers. It wasn't until I started pre-cooking the peppers that I began to love them. My least favorite thing about bell peppers is their water content and pre-cooking them takes a lot of the liquid out.

Kitchen Tip: Pre-cook the peppers to remove excess water.

Moroccan Stuffed Peppers
Serving Size = 4
  • 2-3 large bell peppers, cut in half down the middle (seeds removed)
  • 1 1/2 lbs of ground beef (lean)
  • 2 teaspoons of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of turmeric
  • Salt/Pepper to taste
  • 3 cloves of garlic, roughly chopped
  • 1/4 cup of cilantro, roughly chopped
  • 2 medium tomatoes, cut into small wedges
  • 1 small onion, diced
  • 1/2 cup of lentils in 2 cups of water
  • Pinch of cinnamon
  1. Preheat oven to 400F.
  2. Cut the peppers in half, salt them and pre-cook them for about 20 minutes until water starts to pool inside. Remove from oven, dump the water out and set aside.
  3. Add some oil to a large pan and saute the onions over medium for a few minutes. Add the ground beef and stir. Add all of the spices, salt and pepper (not the cinnamon and cilantro though). Cook until the meat is almost done, then add the tomatoes and cilantro. 
  4. Cook the lentils in the water with a pinch of cinnamon over medium heat for about 20 minutes. Drain and add to the beef mixture.
  5. Fill each pepper with the meat/lentil mixture and bake for around 20 minutes, until the peppers are tender and the flavors blend.


Roasted Brussels Sprouts
  • 1 lb of fresh brussels sprouts, trimmed and cleaned
  • 2 tablespoons of oil (original recipe, extra virgin olive oil)
  • Kosher salt (I like mine salty like fries)
*Note: You might notice that my picture doesn't match the recipe in quantity. I only made enough for 2 people, but I wish I made more. They were delicious, especially the brown crunchy outer leaves! :)
  1. Preheat oven to 400F (original recipe, 450F, but I already had peppers in the oven at 400F).
  2. Toss the brussels sprouts in oil and salt. 
  3. Spread out onto a baking dish. Cook for about 30 minutes, tossing from time to time.

11 comments:

Melynda said...

What a nice meal, thanks for sharing.

Moogie said...

I'm your newest follower. http://moogieland.blogspot.com/

Alea said...

This looks incredibly delicious!

Thanks for the tip on precooking bell peppers; I don't like it when they are watery either.

It has been too long since I had brussel sprouts - I think I need to rectify that soon!

Mrs Happy Homemaker said...

Oh yes, I adore temp-tations! I have buckoos of pieces! Im in a facebook group called 'Temp-tations Anonymous' & we call ourselves the 'Temp-tationistas'. Tara is using our name for ourselves in her newest advertising campaign & is going to mention us during her TSV presentation tonight at midnight. We are beyond excited, lol.

Your recipe looks great...and quite a lovely presentation in the confetti!

Torviewtoronto said...

love making stuffed peppers delicious
hope you try the fritters it is addictive :)

Butterpoweredbike said...

Elsa! You are so speaking my language, there are few things I love more than roasted brussels sprouts. I could eat them with nearly every meal. Thanks for sharing with the Hearth and Soul hop.

AloyCia E.Joan said...

Hi... nice blog of you... I'm your newest follower...

http://www.eyokecooking.blogspot.com/

kitchen flavours said...

Looks delicious! I really love bell peppers, but not my daughter, so I'm using it in food that she loves, a little bit at a time, hopefully she will learn to like it. Sometimes it works, sometimes it don't. ^..^, This is a great way to try! I love brussels sprouts too. Thanks for sharing.

Brenda said...

As soon as I saw "Moroccan", I knew I would love this recipe. What wonderful spices go into these stuffed peppers, I bet it's scrumptious. And I just adore brussel sprouts. One of my favourite veggies!

Elsa said...

Mrs Happy Homemaker --- That is exciting!! It's so cool to find another temp-tations fan! :)

Kitchen flavours --- I also add veggies to my daughters food. She only eats meat, carbs and sugar. Nothing else. Maybe the occasional fruit. So I puree everything and give the veggies to her in a smoothie! Works perfectly! :)

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