This recipe brings a burst of vibrant African flavors to classic stuffed peppers. It's a dish thatās both heartwarming and incredibly flavorful, perfect for a cozy weeknight dinner or a special occasion. I first made this after a trip to Morocco; the spices and the warmth of the food just reminded me of that amazing place.
One of my friends, Sarah, is a fantastic cook, and she inspired this recipe by making a similar one. But I put my own twist on it using a specific blend of African spices that adds a unique depth and complexity to the dish. The flavors are simply irresistible ā a beautiful balance of sweet, savory, and spicy notes.
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Wooden spoon
- Sharp knife
- Peeler
Stuffed Peppers with African Spices: Frequently Asked Questions
Stuffed Peppers with African Spices
These stuffed peppers offer a delicious fusion of comfort food and exotic spices, creating a truly unforgettable culinary experience.
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time:
š½ Ingredients
š Instructions
- Preheat your oven to 375Ā°F (190Ā°C). This is crucial for perfectly cooked peppers.
- Wash and prep the peppers: Thoroughly wash 4-6 large bell peppers (any color you like!). Cut them in half lengthwise and remove the stems, seeds, and membranes. Make sure to get all the seeds out; otherwise, they might make your stuffing bitter!
- Get started on your flavorful filling: In a large bowl, combine 1 pound of ground beef or lamb (or use a veggie crumbles for a vegetarian option!), 1 medium onion (finely chopped), 2 cloves of garlic (mincedāI use a garlic press, it's a lifesaver!), and 1 cup of cooked rice.
- Add the magical spices: Now comes the fun part! Stir in 1 tablespoon of smoked paprika, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper (or more, if you like it extra spicy!), 1/4 teaspoon of turmeric, and a pinch of black pepper. Add salt to taste, remember less is more when it comes to salt, you can always add more later!
- Mix everything well: Use a wooden spoon to gently mix all the ingredients until they're evenly combined. The mixture should be moist and not too dry.
- Stuff those peppers: Spoon the meat mixture into the pepper halves. Try to fill them generously but don't overstuff them or they'll burst open during baking.
- Bake to perfection: Arrange the stuffed peppers on a baking sheet. Add about 1/2 cup of water to the bottom of the pan. Cover the baking sheet loosely with aluminum foil.
- Bake for about 45-60 minutes, or until the peppers are tender and the filling is cooked through. To check, use a fork to pierce the pepper. If it goes in easily, it's ready! If not, pop it back in the oven for 10 more minutes.
- Uncover and broil (optional): For a beautifully browned top, remove the foil during the last 10 minutes of baking. Broil for a couple of minutes, but keep a close eye to avoid burning the peppers.
- Garnish and enjoy!: Once the peppers are done, remove them from the oven and let them rest for a few minutes. Garnish with fresh cilantro or parsley and serve immediately. They're incredibly tasty with a side of crusty bread to soak up all that delicious juice!
š Notes
- Adjust the amount of cayenne pepper to control the spice level.
- Feel free to add other vegetables to the filling, such as chopped carrots, zucchini, or mushrooms.
- For a richer flavor, brown the ground meat before adding the other ingredients.
- If you don't have cooked rice, use 1 cup of uncooked rice and add an extra 1/2 cup of water to the baking pan.
- If you're short on time, you can use pre-chopped onions and garlic to speed up the process
š Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 25 g
Fiber: 4 g
Calcium: 60 mg
