Gourmet Moroccan flavors: stuffed baby peppers

Aromatic sweet & spicy stuffed baby peppers with some of our favorite spices in the pantry.

A flavorful main dish, baked to perfection. Nothing much to add about it. It’s simple to make, healthy and hearty. And if you like peppers as much as we do (raw in salads, stuffed, baked, roasted, grilled, red, yellow, green, all!), you should definitely give this recipe a go.

To make 8 stuffed baby peppers we used:

olive oil
1/2 tsp cloves (whole)
2-3 bay leaves
1 star anise
1 medium onion, chopped
1 tsp cumin seeds
1 tsp coriander powder
1/4 tsp cloves, ground
1/2 tsp cinnamon, ground
2-3 garlic cloves, minced 
8 baby peppers
1 and 1/2 cups buckwheat, uncooked
1 tsp pimenton (paprika)
1 can of tomatoes
2 TBSP sunflower seeds (or pine nuts)
1/2 cup dry apricots, chopped
sea salt, to taste
freshly ground pepper, to taste

First, we infused the oil with cloves, bay leaves and star anise. We put the oil on low heat with the aromatics in it and once they were slightly burned we took them out. To that oil we then added the onion, cumin seeds, coriander powder, ground cloves and cinnamon and sauteed them until tender on medium heat. We finally added the garlic.

While the onion was cooking, we separately rinsed and drained the buckwheat and combined it with the pimenton and a can of tomatoes. After adding the garlic, we added the buckwheat mix to the pan, covered with the lid and cooked on medium heat for about 10 minutes. We then took the lid off and allowed the mix to reduce to a consistency suitable for stuffing the peppers (not very liquid). But careful, the buckwheat should not be completely cooked. Otherwise, when we stuff and cook the peppers it will become mushy and not very nice. Once ready and off the heat, we stirred in the sunflower seeds and the apricots and seasoned with salt and pepper.

Meanwhile, we cut the top of the peppers, removed the seeds and stuffed them with the buckwheat filling. We topped each stuffed pepper with a pepper stem and carefully arranged them in a French oven casserole (or an oven proof pot), fitting them snugly so that they stood upright. We added a bit of water (to almost reach the stuffing, but not touch it), drizzled some olive oil, covered with the lid and continued to cook it on the stove on medium heat until done (about 15-20 minutes). But it’s all the same if you want to cook it in the oven.

Thank you for reading us in 2012. We hope you enjoyed our recipes and will come back for more in 2013. Have a Happy New Year!

B. & C.

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