Stuffed peppers are one of those dishes that scream comfort. I have consumed many stuffed peppers in my lifetime and have to say that this recipe was superior to anything I’ve had in the past. The flavour was wildly prominent, and not in an overbearing way, but in a way that impresses your taste buds and keeps you wanting more. These Moroccan Inspired Stuffed Bell Peppers are full of rich flavours and seasoned to perfection.
These Moroccan Inspired Stuffed Bell Peppers were so outstanding that they reminded me why I started my Cooking from Cookbooks Series. Sometimes I get in a food rut and forget to use my cookbooks so, I’ve been challenging myself to pick recipes from my favourite books to shake things up. Firstly, choosing a recipe from this book was incredibly difficult. Every single recipe was mouthwatering and very approachable. Nothing seemed too complex or intimidating.
I have always loved stuffed peppers, but I couldn’t believe how incredible these were. Not only did this recipe shake things up for my taste buds, but it also introduced me to spices and flavour combinations that blew my mind.
Cooking from Cookbooks Series
Episode 5: Moroccan Stuffed Bell Peppers
For episode 5 of my Cooking from Cookbooks series, I picked a recipe from Murielle Banackissa’s Savoring cookbook. I have to say that I was incredibly impressed by her Savory cookbook. Flipping through his book, you feel the passion and love for vegan food. The recipes are a beautiful blend of the diverse foods Murielle ate growing up and spins on classic dishes. From the photographs to the recipes, this book is something to awe over, and certainly a book worth adding to your collection, even if like me you’re running out of room. You’re not alone.
I have been a fan of Murielle’s work for a little while now and am so angry at myself for not grabbing this book sooner. It’s one of those books you can confidently justify purchasing because you truly see yourself making so many of the recipes. Her recipes are extremely easy and approachable too! Murielle’s use of flavours and ingredients that are both familiar and new to me make this book a must-buy.
Moroccan Inspired Stuffed Bell Peppers
As we dive deeper into fall and slowly and reluctantly welcome the cooler weather in, warm dishes that seem filling, nourishing and comforting dominate the menu. So flipping through this book, I knew I wanted a cozy entree that would be the perfect fall vibe.
Stuffed with Plant-based Ingredients
These peppers include so many nourishing and healthy ingredients with spices that rocked my world.
The “meat” of it:
With lentils and bulgur, this base allowed for this nourishingly nutritious meal to be filling and satisfying. This recipe introduced me to bulgur for the first time and I am thrilled to be acquainted. I can’t wait to incorporate it into more recipes.
Spices:
A blend of spices including Chinese 5 spice and Aleppo peppers along with delicious textural components and pops of sweetness from the dried apricots, made these stuffed peppers unforgettable. I was snacking on the stuffing so much that it almost didn’t make it into the peppers. With other spices like cumin, turmeric, and maple syrup for sweetness, these peppers are seasoned to perfection.
Dried Apricots:
If there were a recipe I found online, I would honestly say that I would likely skip the dried apricots. It’s only because I don’t tend to have those on hand. But for the sake of the series, I am making each recipe according to instructions, leaving no ingredients out. So, in sticking to the script, I realized that I had been missing out by not having dried apricots in my dishes. It added an incredible depth and exciting but subtle sweetness to balance the savoury aspects of these peppers.
Putting Your Moroccan Inspired Stuffed Bell Peppers Together
Looking at these gorgeous stuffed peppers, you might assume that making them is a laborious task. However, this recipe isn’t overly complex! It’s actually quite easy. Once everything is in the pan you’re good to go.
Step 1 – Cook lentils and bulgur according to instructions.
Step 2 – Cut your peppers and take out the flesh
Step 3 – Cut your veggies and saute, adding in the remaining ingredients.
Step 4 – Combine the sauteed veggies mixture with the lentils and bulgur and stir to combine. Add mixture to the hollow bell peppers.
Step 5 – Make tomato bechamel sauce in a saucepan. Once done, add filled stuffed peppers to the pan, add their top, and cover with the lid. Cook for 1 hour.
Garnish: Add parsley to your stuffed peppers for an extra herby freshness.
Overall Thoughts
Even if you buy the cookbook for this recipe alone, it would be worth it. Lucky for you, all of the other recipes are incredibly appetizing and you’ll find yourself using this book often. If you don’t have Murielle’s Savory cookbook yet, I highly recommend adding it to your collection. And if you have the cookbook already, crack it open to page 165 and give these Moroccan Inspired Stuffed Bell Peppers a try. Your taste buds will thank you.
Be sure to check out Murielle’s blog for other great recipes.
And, if you’re interested in seeing other dishes I’ve tried from the books in my stack, check out more from my Cooking from Cookbooks series.
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