Stuffed Peppers with Merguez

Special Equipment: Chef Knife, Cast Iron Pan, Wooden Spoon, Roasting Pan, Spice Grinder or Mortar & Pestle
Serves: 6

Vegan: Sub meat with 2 Lb | Of Button Mushrooms. Sub yogurt with Almond Yogurt


Tips: if you don’t have a spice grinder or mortar & pestle, use ground spices

Stuffed Pepper Cook

  • Preheat oven to 400 degrees F
  • Start by lightly toasting then grinding the cumin & coriander seeds (optional)
  • Slice peppers in half. Remove & discard the ribs & seeds. Heat 3 tablespoons of oil in a large skillet. Add merguez to medium-high heat pan
  • Once the meat has browned, take out of the pan & drain oil
  • Clean the pan return to the heat
  • Add the diced onion, cashews, currants & 3/4 of the ground spices
  • Cook on low until soft & starting to color
  • Add meat & rice to the pan
  • Deglaze with red wine
  • Add 1 1/2 cup water
  • Bring to a boil, cover & cook on medium heat (stirring occasionally)
  • Roast peppers in oven 15-20 minutes
  • Add mint to rice mixture
  • Taste & adjust seasoning if needed. Fill peppers with the stuffing, but do not pack tightly
  • Mix the yogurt with the remaining cumin, coriander, oil & lemon juice
  • Serve hot or at room temperature with yogurt sauce & fresh herbs
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