Moroccan · Main Dishes
Moroccan Stuffed Bell Peppers
Bell peppers are hollowed and packed with a spiced mix of rice, ground beef, herbs and a touch of cinnamon, then baked in a light tomato sauce until tender, a simple family main found on Moroccan weeknight tables.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Ingredients
- 4 large bell peppers, tops cut and cored
- 300 g ground beef
- 150 g cooked rice
- 1 onion, finely chopped
- 1 tsp cinnamon, 1 tsp cumin
- 2 tomatoes, grated, plus 1 for the sauce
- 3 tbsp olive oil
- Handful parsley, chopped
Method
- 1
Make the filling
Mix the ground beef, cooked rice, onion, cinnamon, cumin, half the grated tomato, parsley, salt and pepper.
- 2
Stuff
Fill the hollowed peppers generously with the mixture and replace the tops.
- 3
Make the sauce
Whisk the remaining grated tomato with olive oil, salt and a splash of water and pour into the base of a baking dish.
- 4
Arrange
Stand the stuffed peppers upright in the sauce.
- 5
Bake
Cover with foil and bake at 180°C for 35–40 minutes, then uncover for a final 5–10 minutes until the peppers are tender and lightly browned.
- 6
Serve
Serve hot, spooning the tomato sauce over each pepper.
Chef's tips
- Par-cook the rice fully before mixing it into the filling since it won't cook further inside the pepper.
- Choose peppers that stand upright on their own so the filling doesn't spill during baking.
Frequently asked questions
Can I make these vegetarian?
Yes, swap the beef for a mix of extra rice, chickpeas and finely chopped mushrooms for a hearty vegetarian filling.