Moroccan Style Stuffed Paprika
I’ve had this idea for Moroccan style Stuffed Paprika in my mind for a long time. And it has the added bonus of being very colorful. First, we eat with our eyes. And any food that looks good goes down easier. This recipe could be served as a main course for a light dinner, but technically it is an appetizer.
Spicy Moroccan foods are very tasteful. I think the combination of the spices are magical. Sweet raisins with garlic, coriander, ginger and lemon juice are very delicious together. I suggest to make a big portion of spice-mixes, it’s possible to store in a jar for long time and you do not have to waste time to make it every time when you need. It also makes a very good gift for friends who like to cook. In the recipe below, you can find the exact amount you need for this recipe. But to make a bigger portion simply mix 1 tbsp ground caraway seeds, coriander, ginger, pepper and salt with 1 tsp cinnamon. I used fresh ginger in this recipe, because I wanted stronger flavor. If you decide to use fresh ginger add this every time while you’re cooking as it won’t store as well with the dried spices.
In this recipe I ended up using rice, which is a rarity in our diet. I usually replace it with cauliflower rice in other recipes, but it very rarely makes an appearance on our table. Rice is gluten free but it’s grain. And we avoid grains for the most part. You can try it with cauliflower rice also. I did it, but I was not satisfied with the result. The cauliflower’s taste was too dominant in my opinion, but it is possible.
The bell pepper
Bell peppers are sold in different colors, I used red and orange. Yellow is also good, but the green one is not sweet enough and its skin is thicker. We have used bell peppers in several other recipes. Check out the Sevillian Tuna Salad, Chicken Fajitas and of course center stage in the famous Muhammara too. It’s also great on the grill at a BBQ party, super versatile.
Moroccan Style Stuffed Paprika
- 4 big bell peppers
- 180 gram rice
- 500 ml chicken stock
- 40 gram raisin
- 4 tbsp olive oil
- ½ lemon juice
- 3 cloves garlic crushed
- 20 gram almond flakes
- 3 spring onions finely sliced
- 2 tbsp fresh coriander finely cut
- 2 tbsp argan oil
- 1 tsp caraway seeds ground
- 1 tsp coriander ground
- 1 tbsp fresh ginger grated
- 1 tsp salt
- 1 tsp pepper ground
- ½ tsp cinnamon
- Preheat the oven to 200°C.
- Cook the rice in the chicken stock.
- Roast the almond flakes in a pan on medium heat for about 2 minutes, until golden brown. Don’t burn it, stir constantly!
- Mix caraway seed, coriander, fresh ginger, raisin, salt, pepper, garlic, lemon juice, olive oil in a small bowl, add to the cooked rice and mix them.
- Add sliced spring onion, finely cut fresh coriander and roasted almond flakes to the rice and stir gently.
- Cut the tops of bell peppers (don’t throw them out we will need later) and remove the seeds and membranes.
- Fill bell peppers with rice mix, place their “caps” back to the top and place them to baking tray, drizzle the top with argan oil and put into the preheated oven for 45 minutes.