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Tajine-Style Beef and Couscous Stuffed Peppers

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Ingredients

Adjust Servings:
1 cup Couscous
4 Bell Peppers Enjoya, Aloha, Striped Holland are sweeter
1/4 cup Pine Nuts
.5 lb (226g) Ground Beef I use 96% lean
1/2 Onion
3 Garlic Cloves
1 small nub Fresh Ginger
1/2 cup Dried apricots
1 tsp Honey
1 tsp Ras el Hanout
1 tsp Sweet Paprika
1 small bunch Fresh Cilantro
4 oz (113g) Goat Cheese

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Tajine-Style Beef and Couscous Stuffed Peppers

My stay in Morocco inspired me to create this exotic dish - filled with a mix of sweet and savory notes, with the spice ras el hanout being the star.

Features:
  • Healthy
  • Low Fat
Cuisine:

Ingredients

Directions

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Steps

1
Done

Preheat the oven to375°F/190°C.

2
Done

Blanche the Peppers

I prefer the striped Aloha, Enjoya or Holland bell peppers for this recipe because they are sweeter. Otherwise I use yellow and orange bell peppers. Boil a pot of water. Remove the tops and slice the peppers in half. Remove the seeds. Add a pinch of salt to the water. Cook the peppers for 5 minutes. Remove from water and set in a casserole dish.

3
Done

Make the Couscous

Follow the package instructions. (Usually 1 cup water - boil - add couscous with 1 tsp salt, stir, remove from heat and let sit 5 min. with lid on. Then toss with fork to fluff it up).

4
Done

Roast the Pine Nuts

In a dry pan, roast the pine nuts for 1 minute. Remove and set aside.

5
Done

Make the Ground Beef Filling

Dice 1/2 and onion, mince the garlic, and grate a bit of ginger. Add 1 Tbsp of oil to a pan and saute for 3 minutes. Add the Ras el hanout and the paprika and stir. Add the ground beef, and season with salt and pepper. Cook for 5-10 minutes on medium heat. Dice the apricots. Add to mixture. Add honey. Chop the cilantro and add.

6
Done

Stuff the Peppers

Stuff the peppers with the ground beef filling. Add a slice of goat cheese on top.

7
Done

Bake the stuffed peppers

Bake for 18-20 minutes.

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