Moroccan Beef & Couscous Stuffed Bell Peppers
A delightful dish combining tender bell peppers filled with a savory blend of spices, moist ground beef, and fluffy couscous, perfect for family dinners or cozy gatherings.
Ingredients
For the filling
- 1/3 lb extra-lean ground beef Provides a flavorful filling.
- 1/2 cup whole grain couscous Serves as the base, absorbing flavors.
- 4 pieces bell peppers Fresh and vibrant for stuffing.
- 2 tsp olive oil For sautéing.
- 1/4 cup onion (finely diced) Creates a sweet aromatic base.
- 2 pieces carrots (very finely diced) Adds natural sweetness.
- 2 stalks celery (finely diced) Adds depth of flavor.
- 2 pieces zucchini (diced) Complement the dish with mild taste.
- 3/4 cup tomato sauce Provides moisture and flavor.
- 1/4 tsp cinnamon Enhances overall taste.
- 1/8 tsp cumin Adds warm earthiness.
- 1/8 tsp paprika Contributes smoky depth.
- pinch saffron Elevates the dish with unique flavor.
- pinch cayenne Adds gentle heat.
- 1 cup baby spinach leaves Nutritious addition.
- 1/2 pieces lemon (zest and juice) Brightens flavors.
- 3 tbsp golden raisins Provides sweet contrast.
- 1/4 cup toasted pistachios (divided) Adds crunchy texture.
- 2 tbsp mint leaves (sliced julienne) Adds refreshing brightness.
- salt and pepper to taste Salt and pepper Essential for flavor.
- 2 tbsp panko bread crumbs Provides a crispy topping.
- 1 tsp olive oil To crisp up the bread crumbs.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut a sliver off the bottom of each bell pepper to create a stable base and remove the tops to access the seeds.
- Dice the tops of the peppers and set aside. Arrange the hollowed peppers in a baking dish lined with aluminum foil and roast for 25 minutes.
- Pour the couscous into a heat-proof bowl and cover with one cup of boiling water. Let it sit for about 10 minutes, then fluff with a fork and season with salt and pepper.
Cook the Filling
- In a large skillet, heat 2 tsp of olive oil over medium heat. Sauté the onion, carrots, and celery until softened, about 7 minutes.
- Stir in the ground beef and cook until browned, about 6-7 minutes. Add in the diced zucchini and the reserved bell pepper tops, cooking for another 2 minutes.
- Introduce the tomato sauce, cinnamon, cumin, paprika, saffron, and cayenne to the beef mixture and let simmer for 4-5 minutes until the carrots are tender.
- Add the spinach, lemon zest, lemon juice, golden raisins, 2 tbsp of pistachios, and mint. Stir until combined and season with salt and pepper.
Assembly & Baking
- Fill the roasted bell peppers with the beef and couscous mixture. In a small bowl, mix the panko with 1 tsp of olive oil and remaining pistachios, then sprinkle over the stuffed peppers.
- Bake for about 15 minutes until the tops are golden brown and the filling is heated through.
- Serve warm and enjoy the burst of Moroccan flavors.
Notes
To store leftovers, place in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, cover with foil and warm in the oven at 350°F (175°C).