Moroccan Style Stuffed Peppers

Moroccan Style Stuffed Pepeprs frugalanticsrecipes.comPepper Party continues with these Moroccan Style Stuffed Peppers.  The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.

Before I tell you about these amazing peppers, please take a moment to look at the other Pepper Recipes made by all of the participants of the Pepper Party!

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

Moroccan Style Stuffed Pepeprs frugalanticsrecipes.comNow, let me tell you about these Moroccan Style Stuffed Peppers.  I do realize that quinoa isn’t Moroccan.  With the raisins, peanuts and spices, however, the flavor of these beauties took my imagination to North Africa.  I made up my own spice blend and actually wrote down what I put into it, too!  That’s a big first.  Usually, I am tossing ingredients into a bowl pel-mell and wishing afterward that I’d thought to have a paper and pen nearby.

I also happened to have some leftover kale chips that had lost their crunch, so I added them into the mix.  I would suggest a substitution of fresh or frozen spinach.  The other vegetables in the peppers are carrots, celery and onions.  With no meat, you could serve these as a side or you could opt to serve them as a delicious, meatless main dish.

Moroccan Style Stuffed Pepeprs


4.5 from 2 reviews
Moroccan Style Stuffed Peppers
  • 4 bell peppers
  • ½ cup roasted peanuts, roughly chopped
  • 1 carrot, chopped
  • ½ onion, chopped
  • 1 rib celery, chopped
  • 1 tsp olive oil
  • ½ cup raisins
  • 1 tsp Moroccan spice blend
  • ⅔ cup cooked quinoa
  • ½ cup cooked kale (or spinach), chopped
  • ½ cup water
  1. Clean pepper, cut off top and take out seeds.
  2. Cook carrot, onion and celery in the olive oil over medium heat, stirring often.
  3. Add the Moroccan spice, raisins, quinoa, peanuts and kale.
  4. Stir and heat through.
  5. Spoon quinoa mixture evenly into the four peppers.
  6. Place in a shallow baking dish.
  7. Pour the water around the bottom of the dish.
  8. Cover with foil.
  9. Bake at 30 degrees for 55 minutes.
  10. Remove from the water and serve.
Moroccan Spice Blend: 1 tsp cinnamon, ½ tsp white pepper, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground allspice. Mix and store in a glass container.


26 thoughts on “Moroccan Style Stuffed Peppers

  1. Pingback: Sweet and Sour Chicken and Bell Peppers #pepperparty | Daily Dish Recipes
  2. My partner doesn’t like stuffed peppers, but I could see using this recipe to stuff pork chops or a pork loin roast or chicken breasts. I like the mix of ingredients!

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