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Moroccan Stuffed Peppers
Prep Time:
15 minutes
Cook Time:
1 hour 30 minutes
4 servings

4 bell peppers (any color)

1/2 lb. lean ground beef

1/2 c. Central Market Organics Ancient Grain Barley, Lentils, And Spli
t Peas

2 Tbsp. tomato paste

2 cloves garlic, chopped

1 onion, small diced

1/4 tsp. turmeric, ground

1/4 tsp. cumin, ground

1 c. Central Market Organics Low-Sodium Chicken Broth

3 Tbsp. olive oil


Preheat oven to 400°F. Cut the tops off the peppers and reserve. H
ollow out the inside of the pepper by removing the seeds, seed walls,
and core.
In a large sauté pan over medium high flame, add in 2 tbsp. of
olive oil. Add in garlic onions and spices. Cook until onions become c
lear, then add in the beef and continue to cook until beef is no longe
r pink. Stir in 1 tbsp. of tomato paste and cook an additional 3 minut
es. Then add in the grains and stock. Turn off flame and set mixture a
side until cooled slightly and moisture is absorbed.
In a separate sauce pan add in 1 cup water, and remaining tomato paste
. Whisk the water and paste together. Allow it to reduce slightly. Fil
l each pepper with beef and gran mixture and cover with top of pepper.
Place each pepper into a baking dish. Pour the reduce tomato broth in
to the bottom of the pan. Cover the baking dish tightly with foil and
place in the center rack of the preheated oven.
Bake 1 to 1 1/2 hours. Carefully remove and serve.

Nutritional Information

Calories: 220, Total Fat: 11g, Saturated Fat: 1.5g, Sodium: 350mg, Car
bohydrates: 24g, Dietary Fiber: 6g, Protein: 6g


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