Paleo in a Pinch

MOROCCAN LAMB STUFFED PEPPERS

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I once was a child who sat in the dining room, looking at my mom through tear filled eyes, proclaiming, “I don’t want to eat the stuffed pepper! It’s gross!!”

I’ve come a long way since then.

Creating a stuffed pepper recipe that binds together the sweet and savory flavors of Moroccan cuisine hopefully offers some sort of redemption to my former picky adolescent self. This recipe is sure to please a refined palette and the persnickety eater.

Tonight, as I rang the dinner bell, my kiddos came running from every direction. I heard Bella say, “Yes! I love stuffed peppers!” Jude, of course, wondered if “those are raisins?” {he picked them out…} and Trinity asked if she could have another after dance, as she ran out the door with one in her hand.

I had to sit back and laugh {and, text my mom that I love her stuffed peppers}.

MOROCCAN LAMB STUFFED PEPPERS

GROCERY LIST (makes 6 servings)

6 bell peppers, halved and de-seeded
olive oil
2 yellow onions, diced
2 lbs ground lamb
2 tsp oregano
2 tsp cumin
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
1/2 cup raisins
2 cup carrots, peeled and shredded
3 cup mushroom, chopped
1/4 cup fresh basil, thinly sliced
1/2 cup coconut milk, canned and full fat

COOKING INSTRUCTIONS (prep time, 10 minutes; cook time, 25 minutes)

1) Pre-heat oven to 350 degrees. Place peppers on a baking pan and bake for 15 minutes.

2) Meanwhile, in a large frying pan, warm a healthy drizzle of olive oil over medium heat. Sauté onions 2-3 minutes. Add lamb, spices and raisins. Cook lamb all the way through, about 10 minutes.

3) Once lamb is cooked all the way through, add carrots, mushrooms, basil and coconut milk. Allow lamb and veggie mixture to simmer 5-10 minutes, binding the flavors together.

4) Spoon 1/2 cup of Moroccan lamb into each pepper. Garnish with additional basil (optional) and serve.

From my kitchen, to yours….. there is hope for the picky eaters. Enjoy!!

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