Morrocan Spiced Stuffed Peppers

So, our move to California wasn't terribly cheap, and we, like every other non billionaire in America, are needing to save money. What's cheaper than a dish that is mostly rice and only needs half of a pound of meat, while fitting in proper servings of protein, vegetables, and grains? It would be a little more authentic using ground lamb, but that's expensive, so I used pork, since it was on sale. :)

The red pepper really saved this from being

unattractive! It is delicious, though!!

Here's how to travel to Morocco without a passport:

This recipe takes about an hour to prep and cook.

1/2 cup brown rice

4 bell peppers of any color you desire (I chose red for appearances!), tops removed and cored

2 cups chicken broth

1/2 yellow onion, chopped

1/2 pound ground pork

3 cloves garlic, minced

2 tablespoons lemon juice (from 1 lemon)

1/4 cup finely chopped mint

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/4 teaspoon cayenne

1/8 teaspoon black pepper (any more and it will be too peppery)

Cook rice according to package directions.

In a large saucepan, boil broth and add peppers. Cover and simmer on low 3 to 5 minutes until just starting to soften, turning if need be. Remove peppers, pouring liquid back into pot and reserving liquid. Drain upside down over paper towels.

Meanwhile, in a large skillet sprayed with cooking spray, saute onion until beginning to get tender, about 2 minutes, then add pork and garlic and brown. Remove from heat. Stir in lemon, mint, spices, rice, and 3/4 cup reserved broth. Stuff peppers with mixture.

Add water or more chicken broth to pot, if necessary, to total 1 1/4 cup liquid. Stand stuffed peppers in in the broth, bring to a boil, reduce heat and simmer 10-15 minutes until peppers are just tender. Garnish with additional mint, if desired and enjoy robustly!

This recipe serves 4.