Moroccan Lamb Stuffed Peppers

with Toasted Almonds & Garlic Aioli

Allergens: Milk, Eggs, Tree Nuts

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Green Bell Pepper

    2 units

  • Onion

    1 unit

  • Ground Lamb

    10 ounce

  • Jasmine Rice

    ½ cup

  • Ras el Hanout

    1 tablespoon

  • Chicken Stock Concentrate

    2 units

  • Mozzarella Cheese

    ½ cup

  • Mayonnaise

    4 tablespoon

  • Tomato

    1 unit

  • Parsley

    ¼ ounce

  • Garlic Powder

    1 teaspoon

  • Sliced Almonds

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
  • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  • Keep covered off heat until ready to use in Step 5.
Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

2
  • While rice cooks, halve bell peppers lengthwise; remove stems and seeds. 
  • Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange on sheet cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
  • Meanwhile, halve, peel, and finely dice onion. Dice tomato. Roughly chop parsley.
Ingredient Quantities

  • Onion

    1 unit

  • Tomato

    1 unit

  • Parsley

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

3
  • Heat a large dry pan over medium-high heat. Add almonds and toast, stirring frequently, until fragrant and lightly browned, 2-4 minutes.
  • Turn off heat; transfer almonds to a plate. Wipe out pan.
4
  • Heat a drizzle of oil in pan used for almonds over medium-high heat. Add lamb* and cook, breaking up meat into pieces, until browned, 4-5 minutes. Season with salt and pepper.
  • Add onion and cook, stirring occasionally, until onion is slightly softened and lamb is cooked through, 2-3 minutes.
  • Stir in ras el hanout and season with salt and pepper; cook until fragrant, 30-60 seconds more.
Ingredient Quantities

  • Onion

    1 unit

  • Ras el Hanout

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

5
  • Add stock concentrates and ⅓ cup water (½ cup for 4 servings) to pan with lamb mixture. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 1-2 minutes.
  • Stir in cooked rice until thoroughly combined. Turn off heat.
  • Once bell peppers are done, remove from oven. Carefully flip and stuff each half with as much filling as will fit.
6
  • Place stuffed peppers in pan with remaining filling, nestling them into mixture. (TIP: If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a small baking dish now.) Evenly sprinkle with mozzarella. Bake on middle rack until cheese melts, 3-4 minutes.
  • Meanwhile, in a small bowl, combine mayonnaise, garlic powder, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Ingredient Quantities

  • Mayonnaise

    4 tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

7

  • Season tomato with salt and pepper.

  • Divide remaining filling between plates and top with stuffed peppers. Drizzle with garlic aioli and garnish with tomato, parsley and toasted almonds. Serve.

Ingredient Quantities

  • Tomato

    1 unit

  • Parsley

    ¼ ounce

  • Salt

    1 teaspoon (tsp)