Stuffed Moroccan Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Stand the peppers upright in the baking dish. Brush them inside and outside with 1 tbsp (15 ml) olive oil, season with ¼ tsp (2 gr) salt, and bake without their tops until they begin to soften.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board, oven

3. Step 3

   Combine the rice, chicken stock, and ¼ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, and cook over low heat until the stock is absorbed and the rice is slightly firm.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 ml Chicken Stock, 120.0 gr Long Grain Rice, 2.0 gr Salt

   Cookware: saucepan

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Add the garlic, tomato paste, cumin, paprika, coriander, and cinnamon. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Cinnamon, 3.0 gr Ground Coriander, 4.0 gr Ground Cumin, 4.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

6. Step 6

   Add the lamb, ⅝ tsp (4 gr) salt, and black pepper. Cook over medium heat, breaking up the meat, until browned with no large raw clumps remaining.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 450.0 gr Ground Lamb, 4.0 gr Salt

   Cookware: skillet, wooden spoon

7. Step 7

   Stir tomato and the raisins into the lamb. Simmer over medium heat until slightly thickened, then remove from the heat and fold in the cooked rice and 15 gr parsley.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Canned Tomato, 15.0 gr Flat-Leaf Parsley, 40.0 gr Raisin

   Cookware: saucepan, skillet, wooden spoon

8. Step 8

   Spread the remaining 150 gr tomato in the baking dish. Spoon the filling into the peppers, replace their tops, cover the dish, and bake at 190°C.

   Timer: 25 min (fixed)

   Ingredients used: 150.0 gr Canned Tomato

   Cookware: baking dish, oven

9. Step 9

   Uncover and continue baking at 190°C until the peppers are tender and the center of the filling reaches at least 71°C.

   Timer: 10 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

10. Step 10

    Rest the peppers briefly, then drizzle with the lemon juice and scatter over the remaining 5 gr parsley before serving.

    Timer: 5 min (fixed)

    Ingredients used: 5.0 gr Flat-Leaf Parsley, 30.0 ml Lemon Juice

    Cookware: baking dish