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Moroccan spiced stuffed peppers and sesame potatoes

Serves 4
Prep time: 30 mins
Cooking time: 1 hour

"As a family we enjoy stuffed peppers and, trying something a little different, I experimented with the flavours of Morocco. Once the peppers were good we needed something to accompany them so I created the sesame potatoes. The family say it's a winner!"

  • Moroccan
  • Lamb
  • Potato



  • 4 red bell peppers (capsicums), tops removed, cored and seeded
  • 250 g ground lamb
  • 1 medium onion finely chopped
  • 3 cloves garlic, finely chopped
  • 2 Tbsp lemon juice
  • ¼ cup finely chopped mint
  • 1 tsp finely chopped fresh ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp of salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 1 cup cooked long grain white rice
  • 2 cups chicken stock, divided
  • Sesame oil for frying meat mixture.
  • Moroccan Oven Roasted Sesame Potatoes
  • 1 kilo potatoes scrubbed
  • 1 Tbsp harissa (hot chili sauce)
  • 2 Tbsp olive oil
  • 1½ Tbsp coarse sea salt
  • 1 Tbsp sesame seeds
  • ¼ - ½ lemon
  1. In a large saucepan, cover peppers with boiling salted water.
  2. Cover and simmer on low 5 minutes.
  3. Drain peppers upside down on paper towels.
  4. In a large pan over medium heat, brown lamb, onion, garlic and ginger, breaking up lamb as it cooks.
  5. Remove from heat.
  6. Stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the stock.
  7. Stuff peppers with mixture.
  8. Stand stuffed peppers in remaining stock in a large saucepan.
  9. Bring to boil.
  10. Reduce heat to low.
  11. Cover; simmer 20 - 25 minutes until peppers are tender.
  12. Moroccan Oven Roasted Sesame Potatoes
  13. Preheat oven to 200 C
  14. Peel the potatoes if you want but if well scrubbed they are good with the skin left on.
  15. Cut the potatoes into 2½ cm chunks and place into a bowl; add harissa (chili sauce) and toss until the chunks are evenly coated.
  16. Add the olive oil and toss again.
  17. Sprinkle the chunks with salt and sesame seeds and toss one more time.
  18. Place the seasoned potato chunks in a baking pan in a single layer.
  19. Bake for 25 minutes and then turn once and cook until golden and tender - about another 15 minutes.
  20. Squeeze the lemon over the potatoes before serving.
  21. Serve at once.