I’ve never been a huge fan of stuffed peppers. They always seem dry and bland, stuffed full of lean ground beef and rice. The idea, however, of a pepper (which I do love) stuffed with things (which I also love) is too good of a base idea to discount it completely. So I marched down to the local grocery store, stocked up on peppers and ended up with this.
I decided to use ras-el-hanout, a North African spice blend to liven up the peppers. The ingredients in this blend do change from seller to seller, but often you find warm woodsy flavors here. If you can not find a blend, try mixing some cardamom, cumin, cinnamon, nutmeg, ginger and black pepper.
North African Inspired Stuffed Peppers
Ten large bell peppers
2 pounds ground beef
2 tablespoons ras-el-hanout
2 medium zucchini, washed and grated
1 onion, minced
1/4 cup neutral flavored oil
1/4 cup masa flour
13.5 ounces coconut milk
2 tablespoons nutritional yeast
Brown the beef until cooked through. Mix in the spices and cook until fragrant. Remove the beef to a large bowl.
Add the onions and the grated zucchini to the pan. Cook until the onions are translucent, and the zucchini has yielded all of its moisture. Remove the vegetables to the bowl with the beef.
Pour the oil into the pan, and swirl to heat. Add the masa to the oil, and stir briskly. When the masa is completely incorporated into the oil, add in the coconut milk and nutritional yeast. Stir until combined. Add this mixture to the beef and stir to combine.
Wash and core the peppers and arrange in a large baking dish. Fill the peppers with the mixture. Add 1/2 cup water to the bottom of the dish to give the peppers a little room to steam. Bake at 350 for 1 hour.