Moroccan Ground Turkey Stuffed Peppers With Rice, Cilantro And Baharat

Moroccan ground turkey stuffed peppers are going to make your weeknight meals a whole lot easier.

I am a big fan of Moroccan cuisine. I am an even bigger fan of easy weeknight dinners that serve a complete meal in one dish. Not having to make or serve two or three separate dishes is at the top of my dinner wishlist.

These ground turkey stuffed peppers tick both those boxes - so is it any wonder I love them so much?

I first discovered these stuffed peppers with ground turkey and tomato sauce when watching the Israeli hit TV show, Master Chef. On one the episodes, an unassuming Moroccan woman, Jackie Azoulay, made stuffed peppers that wowed everybody with their punchy flavors.

I immediately knew I had to remake that dish and develop my own turkey stuffed peppers recipe. And the secret to this dish is in the use of turkey meat, and one seasoning: baharat.

For a moroccan flavor that will liven any meal, look no further than baharat.

The Moroccan kitchen is full of incredible spice and flavor mixes. My favourites are ras el hanout and chermoula. But now it's time to reveal another Moroccan cuisine MVP: baharat.

'Bahrat' actually translates as 'spices' from Arabic. It's an ever-changing mix of seasonings common across several Middle Eastern kitchens, its exact make up and ratios changing based on the region in which you are eating. But regardless of where you go, a few common ingredients can be found in baharat mixes across the Middle East: paprika, nutmeg, cumin, and cinnamon.

Baharat is a warming spice that has earthy, slightly sweet notes. It is very aromatic, and you don't need to use a large amount of baharat to really notice it.

Baharat pairs beautifully with all kinds of meat, potatoes, and mushrooms. We also love it with our roasted potatoes and vegetables instead of turmeric.

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.

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.

To make low carb ground turkey stuffed peppers with no rice, try this Keto Pizza Stuffed Peppers. It has all the flavors you want, and none of the rice! You can also substitute the rice for cauliflower rice in these ground turkey stuffed peppers.