Moroccan Lamb and Rice Delight in Bell Peppers
This Moroccan Lamb and Rice Delight features succulent ground lamb seasoned with aromatic spices, combined with fluffy short grain brown rice. Stuffed into vibrant bell peppers, this dish is not only visually appealing but also packs a punch of flavor. Each bite bursts with the freshness of mint and the warmth of cinnamon and cumin. Perfect for a family dinner or social gathering, this one-dish meal is sure to impress and delight. I have yet to try this recipe, so I'd love to hear how it turns out for you!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Bell Peppers
5 large (Tops cut off, seeds removed)
Cooked Short Grain Brown Rice
1.5 cups (Cooked according to package instructions)
Ground Lamb
1 lb (Raw, for browning)
Salt
1/2 teaspoon (To taste)
Garlic Cloves
3 (Minced)
Lemon Juice
2 tablespoons (Freshly squeezed)
Fresh Mint
1/4 cup (Finely chopped)
Ground Cinnamon
1 teaspoon (Ground)
Ground Cumin
1 teaspoon (Ground)
Cayenne Pepper
1/4 teaspoon (Ground)
Chicken Broth
2 cups (For cooking and serving)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Begin by carefully slicing the tops off the bell peppers and removing the cores and seeds. Set aside.
3
In a large saucepan, bring salted water to a boil. Gently place the bell peppers in the water and ensure they are submerged. Cover and let them simmer on low heat for about 5 minutes.
4
Once tender, drain the peppers upside down on paper towels to remove excess moisture.
5
In a large skillet, heat over medium heat. Add the ground lamb and minced garlic, browning the meat while breaking it up until fully cooked.
6
Remove the skillet from heat. Stir in the lemon juice, chopped mint, ground cinnamon, ground cumin, cayenne pepper, and cooked brown rice. Mix well until all ingredients are thoroughly combined.
7
With the cooked filling ready, carefully stuff each pepper with the lamb and rice mixture. Ensure a generous amount is packed into each pepper.
8
Pour the remaining chicken broth into a large saucepan, then arrange the stuffed peppers upright in the broth.
9
Cover the saucepan and bring the broth to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15 to 20 minutes, or until the peppers are tender.
10
Serve hot, garnished with additional mint if desired, and enjoy your flavorful Moroccan dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Moroccan Lamb and Rice Delight in Bell Peppers.
What are the main ingredients for the filling?
The filling consists of ground lamb, cooked short grain brown rice, garlic, lemon juice, mint, cinnamon, cumin, and cayenne pepper.
How many bell peppers are needed?
You will need 5 large bell peppers for this recipe.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How long do the bell peppers need to simmer in water initially?
The peppers should simmer in salted water for about 5 minutes until tender.
How much ground lamb is required?
The recipe calls for 1 lb of ground lamb.
What type of rice is used in this Moroccan dish?
The recipe uses 1.5 cups of cooked short grain brown rice.
How much chicken broth is used for cooking the stuffed peppers?
You will need 2 cups of chicken broth.
What spices give this dish its Moroccan flavor?
The flavor comes from ground cinnamon, ground cumin, and cayenne pepper.
Is this recipe considered spicy?
Yes, the inclusion of cayenne pepper and the 'spicy' tag suggests it has a kick of heat.
How should the garlic be prepared?
Three garlic cloves should be minced before being cooked with the lamb.
What is the purpose of the fresh mint?
Finely chopped fresh mint is mixed into the filling and used as a garnish for a burst of freshness.
How much lemon juice is added to the lamb mixture?
The recipe requires 2 tablespoons of freshly squeezed lemon juice.
What should I do after simmering the empty peppers?
Drain the peppers upside down on paper towels to remove any excess moisture.
How long do the stuffed peppers cook in the broth?
They should simmer in the broth for 15 to 20 minutes.
How should the peppers be arranged in the saucepan?
The stuffed peppers should be arranged upright in the chicken broth.
What is the first step in preparing the bell peppers?
Carefully slice the tops off and remove the cores and seeds.
Can I use white rice instead of brown?
While the recipe specifies short grain brown rice, white rice can be used as a substitute if preferred.
What tags are associated with this recipe?
Tags include moroccan, lamb, stuffed peppers, one-dish meal, comfort food, healthy, and spicy.
How much salt is recommended?
The recipe calls for 1/2 teaspoon of salt, or you can add it to taste.
What should I do with the skillet after browning the meat?
Remove it from the heat before stirring in the lemon juice, mint, spices, and rice.
Is this a good recipe for a social gathering?
Yes, the description notes it is perfect for a family dinner or social gathering.
What is the amount of cinnamon used?
The recipe uses 1 teaspoon of ground cinnamon.
How much cumin is needed?
The recipe requires 1 teaspoon of ground cumin.
Do I need to cook the rice before starting the recipe?
Yes, the ingredients list specifies 1.5 cups of already cooked short grain brown rice.
What is the texture of the bell peppers when finished?
The peppers should be tender after the final simmering process.
How much cayenne pepper is in the recipe?
The recipe uses 1/4 teaspoon of ground cayenne pepper.
Can I add extra garnish?
Yes, the recipe suggests garnishing with additional mint if desired.
Is this a one-dish meal?
Yes, it is categorized as a one-dish meal.
How is the lamb cooked?
The ground lamb is browned in a skillet over medium heat with minced garlic.