Moroccan Stuffed Peppers: Foodie Friday

I was really inspired by The Taste of Morocco cooking class I took at Williams-Sonoma. So, inspired that I decided to give a Moroccan makeover to Italian Stuffed Peppers. 

I used an exotic Moroccan seasoning mix called ras el hanout  and a grain that is new to me: millet, which is not Moroccan, ... but I have been trying to rotate grains in my diet because of my food allergies. Millet is actually a seed of a grass; so it is gluten-free, but we will call it a grain for simplicity's sake.

Millet's nutty chewy texture is an excellent hearty winter grain. 1/4 cup gives you 20% of your manganese and 10% of your zinc and phosphorus which are good for your bones and nervous system.

Drum roll please... I was floored by the results. To tell you honestly, I never was very fond of stuffed peppers. I kinda of tolerated the peppers, so I could enjoy the stuffing. 

Eating these stuffed peppers was the first time for me, the stuffing enhanced and complimented the peppers. The millet held up much better than rice.  It didn't get mushy, and the seasoning and currants were exotic... but not threatening. 

Can I give myself a two thumbs up? Well, I'm doing it anyway... try these peppers...seriously try them.

Diane

Moroccan Beef & Millet Stuffed Peppers

by Diane Balch

simplelivingeating.com

preparation time: 30 minutes                        cooking time: 25 minutes 

serves: 6

Ingredients:

2 tablespoons of olive oil

1 small onion minced

1 pound of ground beef

1 teaspoon of ras el hanout  or harissa (I used McCormick's Morocccan Seasoning)

2 cups of cooked millet

1 tablespoon of butter

2 teaspoons of salt

pepper to taste

1/4 cup of currants

1 teaspoon of lemon zest

6 bell peppers cored any color

Olive oil spray

Directions:

1) Cook millet according to directions but add butter and 1 teaspoon of salt to it.

2) Preheat oven to 425 degrees.

3) In a medium size skillet saute onions in olive oil. When onions are limp add beef that is seasoned with 1 teaspoon of salt and ras el hangout. Cook beef until it is no longer pink. 

4) Add cooked millet, currants, and lemon zest to beef and onions. Mix well.

5) With a teaspoon stuff peppers with mixture. Really pack the mixture into the peppers. They should be bursting with filling.

6) Put stuffed peppers on a baking dish and spray them with olive oil.

7) Bake for approximately 25 minutes or until the peppers are tender and spotted brown.

beef, bell peppers, millet, moroccan recipe,ras el hanout, stuffed peppers 

Hosted by
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