We have always been intimidated by the idea of making stuffed peppers. Turns out that it’s remarkably easy, especially with our Ras El Hanout spice blend!
If you’re looking for an easy, impressive and yummy dish that can be made in 30 minutes, try our recipe for Moroccan Stuffed Peppers with our Ras El Hanout Spice Blend.
Ingredients
2 large red, orange or yellow bell peppers
2 garlic cloves, minced
1/2 head chard or kale, sliced crosswise into thin ribbons
Cut bell peppers in half lengthwise, remove and discard seeds and membranes.
Arrange peppers on a parchment lined baking sheet.
Bake until peppers are tender, 15-20 minutes, remove from oven and set aside.
Prepare Filling & Serve
Heat oil in a large saucepan over medium heat.
Add minced garlic, sauté until soft, about 2 minutes.
Add chard or kale and sauté until just tender, about 2 minutes.
Stir in Masi Masa Ras El Hanout Spice Blend, sauté until incorporated, about 30 seconds.
Stir in drained chickpeas and broth, bring to a boil.
Stir in couscous; remove from heat.
Cover and let stand for 5 minutes until liquid is absorbed.
Stir in half of feta and mint (save rest for garnish).
Divide couscous mixture evenly between pepper halves.
Place filled peppers on serving dish.
To serve, scatter remaining feta and mint over top of peppers.
Recipe Note
Reheating Instructions:
You can stuff peppers and refrigerate until you’re ready to serve. Just pop them back into 300° oven to heat them up (don’t forget to save feta and mint for topping)!
Also in easy ras el hanout recipes to expand your repertoire
