Aromatic savory-and-sweet stuffed peppers are a satisfying supper, Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Moroccan-Style Stuffed Peppers
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 1 2/3 cups cooked brown rice
  2. 4 medium-to-large bell peppers, tops cut off and seeded
  3. 4 cloves garlic, minced
  4. 1/2 cup currants
  5. 2 teaspoons ground cumin
  6. 1 teaspoon ground cinnamon
  7. 2 1/2 cups low-sodium vegetable broth
  8. 1/4 cup chopped fresh mint, plus more for garnish
  9. 1 teaspoon freshly grated orange zest
  10. 3/4 teaspoon salt
  11. 1/4 teaspoon freshly ground pepper
  1. Cook rice according to package directions.
  2. Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.
  3. Cook garlic for 2-3 mins in a large nonstick skillet over medium-high heat, Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable broth, mint, orange zest, salt and pepper.
  4. Spoon the rice mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.
Adapted from Eating Well
Adapted from Eating Well