MOROCCAN STUFFED ZUCCHINI & PEPPERS RECIPE - (4.3/5)
Provided by OhApril
Number Of Ingredients 25
Steps:
- Mix all of the spices for the Ras el Hanout spice blend together in a small bowl. Cook rice (or quinoa) using any method suitable for type of rice you have chosen and set aside. Preheat oven to 400˚F. Trim off tops of peppers and set aside. Remove seeds and discard. Slice zucchini in half vertically. Slice halves in half horizontally. Two zucchini will produce 8 pieces. Remove seeds and interior of zucchini and chop into small pieces. Place in a separate bowl. Place peppers and zucchini on parchment-lined baking sheet and bake for about 15 minutes or until slightly soft. Set aside until cool. Remove skin from eggplant and chop into small pieces. Add the eggplant to the bowl with zucchini. Stir in 1 tablespoon olive oil and 1 tablespoon Ras el Hanout seasoning, making sure pieces of eggplant and zucchini are well coated. Place eggplant and zucchini mixture on parchment-lined baking sheet and bake for 20 minutes. In medium saucepan, heat 2 tablespoons grapeseed oil. Add onion and garlic. Sauté until soft. Stir in tomato and 1 tablespoon Ras el Hanout. Cook until tomato is soft, about 5 mins. Remove saucepan from heat and stir in eggplant/zucchini mixture, rice, chickpeas, remaining Ras el Hanout, parsley, pine nuts, lemon zest, salt and pepper. Stuff peppers and zucchini with the rice mixture. Arrange on parchment-lined baking dish with pepper tops. Bake for 30 minutes. Place pepper tops on peppers and serve warm.
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Abu Qabdurcaman
[email protected]This dish is a great way to use up leftover rice.
Md Bishall
[email protected]I'm not a fan of spicy food, so I omitted the chili powder from the stuffing.
RS BADSHA
[email protected]This recipe is perfect for a summer cookout.
OP NLB
[email protected]I made this dish for a potluck, and it was gone in minutes!
Golu Yt
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Sadim Arfat Ahmed
[email protected]I'm allergic to nuts, so I substituted ground beef for the pine nuts in the stuffing.
Julia Smyth
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Juliana Arendse
[email protected]I'm not a big fan of zucchini, but I loved this recipe! The stuffing was so flavorful.
Mujahedul Islam
[email protected]This recipe is a great way to use up leftover vegetables.
Last Born
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I hoped. I think I might have overcooked the vegetables.
Celia Leap
[email protected]This dish was delicious! I made it for a party and everyone loved it.
Xahoor Khan
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. The combination of flavors is just perfect.
Johnson Lulu
[email protected]This Moroccan stuffed zucchini and peppers recipe was a hit with my family! The flavors were amazing, and the dish was easy to make. I will definitely be making this again soon.