Red Peppers, Moroccan Style

Preserved lemon adds a unique citrus flavor to many of the foods of Morocco. The rind is used and is edible (and delicious).


  • Stuffing:
  • 6oz ground beef (180gr mince) 
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4oz (120gr) cremini mushrooms, cleaned, chopped
  • 3oz (90gr) feta, crumbled
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp powdered ginger
  • 2 tsp olive oil
  • 2 large red bell peppers, cut in half, seeds removed
  • Sauce:
  • 2oz (60gr) cremini mushrooms, cleaned, chopped
  • 1/2 tsp chili powder
  • 2 tsp olive oil
  • 3/4 cup beef stock
  • 1/2 preserved lemon, rinsed, pulp removed and rind chopped
  • 2 tsp cornstarch dissolved in 2 tbs water
  • Couscous:
  • 1/2 cup (3oz, 90gr) couscous 
  • 3/4 cup (6oz, 180ml) beef broth


  • Cook peppers in rapidly boiling water for 5 minutes. 
  • Remove and put into a baking dish that will just hold them. 
  • Heat oil and spices in nonstick skillet over medium-high heat. 
  • Add garlic, onion, mushrooms and sauté 5 minutes. 
  • Add beef and sauté until cooked through breaking it up as it cooks. 
  • Stir feta into beef. 
  • Spoon mixture into the pepper halves, cover with foil and bake for 15 minutes at 400F (200C).
  • Heat oil and chili powder in nonstick skillet over medium heat. 
  • Add mushrooms and sauté until well browned. 
  • Add lemon and stock to skillet. Heat to boiling. 
  • Add cornstarch mixture, stirring until thickened.
  • For couscous:
  • Heat beef broth to boiling. 
  • Put couscous in a medium bowl. 
  • When broth is boiling pour over couscous, cover and let stand for 10 minutes.
  • Fluff with fork when ready. 
  • To serve: Put peppers on a bed of couscous and spoon sauce over.


When you cut the peppers, be careful so that they will lie flat.
Preserved lemon is simple whole lemons that have been preserved in salt. Easy to do at home…..

Keywords: stuffed peppers, red peppers, Moroccan style

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