Name: Stuffed Peppers with Moroccan Lamb
Yield: Serves 4
Cuisine: American
Ingredients: 2 cloves garlic, peeled and minced; ⅓ cup finely chopped pitted prunes; ½ cup drained canned plum tomatoes, finely chopped; 1 pound ground lamb; Canola or vegetable oil; ⅛ teaspoon cayenne; ½ cup uncooked couscous; 2 tablespoons chopped cilantro leaves + chopped leaves to garnish; 4 large bell peppers (any color); ½ teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1 small yellow onion, peeled and finely chopped; 1 teaspoon ground ginger; Cucumber-Yogurt-Mint Sauce, optional; ¼ cup slivered blanched almonds, toasted in a 350 °F oven until lightly browned; 1½ teaspoons salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Stuffed peppers have been a staple in American kitchens for generations, and many nationalities have put their own imprint or flavorings on the homey dish. This version was inspired by Middle Eastern lamb dishes where the meat is often seasoned with an aromatic blend of sweet and savory ingredients and spices. Rather than using rice in the mixture, I added couscous. You might also substitute ground beef or turkey for the lamb. Although a sauce is not necessary, thick Middle Eastern yogurt m