Dinner

Moroccan-Style Stuffed Peppers is for Dinner.

Moroccan-Style Stuffed Peppers takes 30 minutes to prepare.

Moroccan-Style Stuffed Peppers takes 30 minutes to cook.

Moroccan-Style Stuffed Peppers makes 5 servings.

The ingredients for Moroccan-Style Stuffed Peppers are:

1 tsp Cinnamon, ground
0.75 tsp Salt
4 clove Garlic
16 oz Turkey, Ground turkey, 93% lean
1 serving Brown rice (1 cup cooked)
4 tbsp mint leave
2 tsp Cumin (ground)
5 large (2-1/4 per lb, approx 3-3/4" Sweet peppers (bell)
.1 serving Tropicana Orange Juice (8 oz)
0.75 cup, chopped Onions, raw
1.5 cup Tomato Sauce, Hunts Sauce
.25 cup, chopped Carrots, raw
0.4 cup, packed Raisins

Here is how you make Moroccan-Style Stuffed Peppers:

Microwave instructionsPlace peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add ? 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. Meanwhile, cook meat and garlic in a large nonstick skillet over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink, 4 to 6 minutes. 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 ? cup vegetable juice, cup mint, orange zest, salt and pepper. Spoon the mixture into the peppers. Pour the remaining 2 cups tomato 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 sauceServing Size:?1 pepper

The nutritional information for Moroccan-Style Stuffed Peppers is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 298.0

• Total Fat: 7.3 g
• Cholesterol: 64.0 mg
• Sodium: 920.4 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 6.5 g
• Protein: 25.7 g