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Moroccan-Style Stuffed Peppers

David Bonom
  • 30 minutes
  • Serves 4

INGREDIENTS

4

Bell peppers, medium-to-large

1/2 cup

Currants

4 cloves

Garlic

1/4 cup

Mint, fresh

1 tsp

Orange, zest

1

8- to 10-ounce bag Microwavable brown rice

1 tsp

Cinnamon, ground

1/4 tsp

Pepper, freshly ground

3/4 tsp

Salt

2 tsp

Cumin, ground

2 1/2 cups

Vegetable juice, low-sodium

1 pound lean (90% or leaner) ground beef