Moroccan Stuffed Peppers (فلفل محشي) — Bell Peppers with Spiced Rice and Lamb

• 6bell peppers (any color) (medium-large, 180–220 g each)
• 30 mlolive oil
• 180 gyellow onion (finely diced)
• 12 ggarlic cloves (minced (about 3 cloves))
• 450 gground lamb (80–85% lean)
• 6 tspras el hanout (or a Moroccan spice blend)
• 2 tspground cumin
• 2 tspsweet paprika
• 0.5 tspground cinnamon
• 2 tspfine sea salt
• 1 tspblack pepper
• 180 glong-grain rice (uncooked) (rinsed until water runs mostly clear)
• 30 gtomato paste (about 2 tbsp)
• 15 gfresh parsley (finely chopped)
• 15 gfresh cilantro (finely chopped)
• 2 tsplemon zest (from 1 lemon)
• 30 mllemon juice (about 2 tbsp)
• 400 gcrushed tomatoes
• 360 mlchicken stock (low-sodium)
• 5 tspharissa paste (adjust heat by using 3 tsp for mild or 6 tsp for hotter)

Instructions

1. 1

   Preheat the oven to 190°C and set a rack in the middle. Cut the tops off the bell peppers, remove seeds and ribs, and trim the bottoms very slightly if needed so they stand upright without tipping.

2. 2

   Heat 30 ml olive oil in a wide skillet over medium heat, then add the onion and cook for 6–8 minutes until soft and lightly golden. Stir in the garlic for 30 seconds, keeping it fragrant but not browned.

3. 3

   Add the ground lamb and break it up with a spoon, cooking for 6–7 minutes until no pink remains. Sprinkle in ras el hanout, cumin, paprika, cinnamon, salt, and black pepper, then cook 1 minute to bloom the spices and coat the meat evenly.

4. 4

   Stir in the rinsed rice and tomato paste, mixing until every grain looks lightly stained and glossy. Cook for 2 minutes, then remove from the heat and fold in parsley, cilantro, lemon zest, and lemon juice so the herbs stay bright.

5. 5

   In a baking dish (about 33×23 cm), whisk together crushed tomatoes, chicken stock, 15 ml olive oil, harissa, salt, and black pepper. The sauce should be loose and pourable because the rice will absorb liquid as it bakes.

6. 6

   Fill each pepper with the lamb-rice mixture to about 1 cm below the rim, packing gently without compressing hard. Stand the peppers in the baking dish and spoon a little sauce over the tops to prevent drying during baking.

7. 7

   Cover the dish tightly with foil and bake for 40 minutes so the peppers soften and the rice cooks through in steam. Uncover and bake 12–15 minutes more until the tops are lightly browned and the sauce is bubbling around the peppers.

8. 8

   Rest the stuffed peppers for 10 minutes before serving so the filling sets and the rice finishes absorbing juices. Serve each pepper with a generous spoon of the tomato-harissa sauce from the pan for maximum flavor.