Moroccan Baharat Spiced Rice Stuffed Peppers is an easy way to explore the warm, aromatic character of our Moroccan Baharat. The balanced blend adds savoury depth while keeping the recipe approachable for everyday cooking.

🥣 Ingredients

• 4 large peppers, halved
• 200g cooked basmati rice
• 400g tin chickpeas, drained
• 200g chopped tomatoes
• 2 tbsp Moroccan Baharat
• 1 tbsp olive oil
• 2 tbsp chopped parsley or mint
• 50g raisins, optional
• Vegetable stock as needed
• Yoghurt or hummus, to serve

🍳 How to Make It

1. Heat the oven to 190°C fan. Brush the peppers with oil and bake for 15 minutes.
2. Mix the rice, chickpeas, tomatoes, seasoning, herbs and raisins. Add a splash of stock if dry.
3. Fill the pepper halves generously. Cover loosely with foil and bake for 20 minutes.
4. Uncover and bake for another 10 minutes. Serve with yoghurt or hummus.

⏱️ Timings

Prep: 20 minutes · Cook: 45 minutes · Serves: 4

🍽️ Serving Suggestions

Serve with fresh herbs, lemon and the suggested accompaniments. Cool and refrigerate suitable leftovers promptly.

✨ Why This Recipe Works

The warm seasoning brings complexity in one simple step, balanced by fresh vegetables, herbs and a bright citrus finish.

🛒 Get the Blend

Make this recipe with our Moroccan Baharat.

🌶️ More Moroccan Baharat Recipes

• Moroccan Baharat Beef Koftas with Tahini Yoghurt
• Moroccan Baharat Chicken & Aubergine Traybake
• Moroccan Baharat Lamb, Tomato & Chickpea Stew
• Moroccan Baharat Roasted Carrot & Lentil Salad
• Moroccan Baharat Spiced Rice Stuffed Peppers
• Moroccan Baharat Salmon with Lemon Herb Potatoes

Shop Moroccan Baharat →

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