After being taunted with this recipe by friends, as I was shivering in the arctic cold and darkness while eating canned tomato sauce and pasta, finally we had the opportunity to cook the Moroccan Stuffed Peppers together. During one glass of wine (OK two) we chose to experiment with roasted fingerling potatoes and Indian spices for an accompaniment.
"Both dishes are very simple to prepare but the combination of exotic spices and copious amounts of red wine lend a hint of complexity that thrills the senses."
by "Chef" John in North Douglas Island
And here it is:
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tbs butter
- 2 tbs olive oil
- 2 tsp sweet curry powder
- 1 tsp hot curry powder
- salt and pepper to taste
Saute the onions and garlic in the butter and olive oil. Add spices.
- 1 cup cooked wild and brown rice
- 12 chopped dried Turkish apricots
- 12 large dried dates chopped
Mix the above three ingredients with the sauteed onion mix. Then combine with:
- 2 lbs ground beef
and fill the
- 6 large red/yellow/orange decapitated peppers
Place peppers in large baking dish and cover with canned crushed tomato sauce and 2 tsps each of sweet and hot curry powder.
Cook in preheated oven at 375 F for an hour. If the sauce gets too thick, thin it with chicken broth. Garnish with fresh cilantro and serve with the curried potatoes and Salad.