Recipe: Moroccan Lamb and Apricot Stuffed Bell PeppersDescription: A delicious blend of Moroccan flavors with ground lamb, dried apricots, almonds, and couscous, stuffed into bell peppers.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 whole bell peppers, 1 tablespoon olive oil, 500 g ground lamb, 0.5 cup dried apricots, 0.25 cup slivered almonds, 1 cup couscous, 1 teaspoon cumin, 0.5 teaspoon cinnamon, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish with a little water at the bottom and bake for 15 minutes until they start to soften. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground lamb, breaking it up with a spoon as it cooks, for about 5-7 minutes until browned. Drain any excess fat. Stir in the cumin, cinnamon, and a pinch of salt and pepper. Add the chopped dried apricots and slivered almonds, cooking for another 2 minutes. Prepare the couscous according to package instructions. Once cooked, fluff with a fork and mix into the lamb mixture. Remove the bell peppers from the oven and carefully fill each pepper with the lamb and couscous mixture. Sprinkle the tops with additional slivered almonds, if desired. Bake the stuffed peppers in the oven for an additional 25 minutes, until the peppers are tender and the filling is heated through. To balance the sweet and savory flavors, you can adjust the amount of apricots and almonds to your taste preference.Perfect for: Meal planning, weekly preparation, home cooking Tags: Moroccan, stuffed peppers, lamb, couscous, sweet and savoryThis Moroccan Lamb and Apricot Stuffed Bell Peppers recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.