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

4 bell peppers (any color)

1/2 lb. lean ground beef

1/2 c. Central Market Organics Ancient Grain Barley, Lentils, And Split 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

Directions


Preheat oven to 400°F. Cut the tops off the peppers and reserve. Hollow 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 ga
rlic onions and spices. Cook until onions become clear, then add in the beef and continue
to cook until beef is no longer pink. Stir in 1 tbsp. of tomato paste and cook an addition
al 3 minutes. Then add in the grains and stock. Turn off flame and set mixture aside until
cooled slightly and moisture is absorbed.
In a separate sauce pan add in 1 cup water, and remaining tomato paste. Whisk the water an
d paste together. Allow it to reduce slightly. Fill each pepper with beef and gran mixture
and cover with top of pepper. Place each pepper into a baking dish. Pour the reduce tomat
o broth into the bottom of the pan. Cover the baking dish tightly with foil and place in t
he 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, Carbohydrates: 24g, Di
etary Fiber: 6g, Protein: 6g

Source


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