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Nutrition Facts
Serving Size 272 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 60 mg 3%
Total Carbohydrate 23 g 8%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 16 g
Vitamin A 50% Iron 8%
Vitamin C 170% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Moroccan Stuffed Peppers
Prep Time
15 minutes
Cook Time
1 h 30 m
Total Time
1 h 45 m
4  People


Recipe makes 4 Servings

4 green bell peppers
3 Tbsp olive oil
2 garlic, chopped
1 cup(s) white onion, chopped
1/4 Tsp ground turmeric
1/4 Tsp ground cumin
1 Lb 96% Lean Ground Beef
2 Tbsp tomato paste
1/2 cup(s) Moroccan Style Whole Grains
1 cup(s) low sodium chicken broth
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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 tablespoons of olive oil.
Add in garlic 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 tablespoon of tomato paste and cook an additional 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 and paste together. Allow it to reduce slightly.
Fill each pepper with beef and mixture and cover with top of pepper. Place each pepper into a baking dish.
Pour the reduce tomato broth into the bottom of the pan. Cover the baking dish tightly with foil and place in the center rack of the preheated oven.
Bake 1-1 1/2 hours. Carefully remove and serve.



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