02/22/2026
Moroccan Ground Turkey Stuffed Peppers With Rice, Cilantro And Baharat🫑
Ground turkey stuffed peppers with cilantro, and are a complete meal that will fill your stomach and satisfy your soul on cold days.
6 bell , various colours
2 tablespoons canola
8 cloves, minced
2 , diced
500 grams of ground
1 bunch , minced (reserve a handful)
¾ cup rice
½ tablespoon salt
¼ teaspoon black pepper
¼ teaspoon or 1 teaspoon cumin and ½ teaspoon
1 can of diced
1 onion, diced
2 tablespoons canola oil
Salt
1 pepper, diced or ½ teaspoon chilli flakes
¼ teaspoon ground
A handful of chopped cilantro
Preheat a pan to medium heat. Add 2 tablespoons of Canola oil. Add diced onion, garlic, ground meat and chopped cilantro. Saute for 5 minutes, until meat seals and turns opaque.
When the meat changes color, add the rice. Add salt, baharat (or cumin) and black pepper, and stir together. Add half a cup of water and bring to a boil. Cover with a lid, and cook for 6-7 minutes over low heat. When done cooking, remove from heat.
Preheat a large, oven-safe stockpot or Dutch Oven to medium heat. Add 2 tablespoons of Canola oil. Add diced onion the onion, and saute until it changes colour, about 5 minutes. Add diced tomatoes (including juice), a glass of water, salt, hot pepper and ground ginger. Bring to a boil and add the reserved handful of chopped cilantro.
Remove the "head" from each pepper and set aside. Fill the peppers ¾ of the way with the meat mixture (leave some space below the rim).
Arrange the peppers in a pot and pour about two tablespoons of the sauce into each pepper. Cover the peppers with the "heads" we set aside. Cover the pot with a lid and cook for 30 minutes.
Meanwhile, preheat the oven to 400F. Transfer the pot, lid on, to the oven and bake for another 30 mins
Our ground turkey stuffed peppers recipe can be made ahead, in stages or fully.
If making in stages in advance, prep the ground turkey and rice filling first. Make the tomato sauce separately. Both can be kept frozen or in the refrigerator for up to two days.
The peppers can be assembled and half cooked the day before. Finish cooking them in the oven right before serving for best results.
You can also make the whole recipe in advance and freeze it. Stuffed peppers with ground turkey will keep in the freezer for 6 months. They will keep in the fridge in a pot for up to 5 days.
https://immigrantstable.com/ground-turkey-stuffed-peppers/?utm_source=msn&utm_medium=page&utm_campaign=35+forgotten+recipes+we+never+wrote+down+because+we+thought+we%E2%80%99d+always+remember
