| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 357 | 17g | 5g | 31g |
| sugars | fibre | protein | salt |
| 8g | 4g | 22g | 1.3g |
Oh, how I adore this recipe! The Stuffed Bell Pepper with Lesser Galangal recipe is an explosion of flavor that connects me directly to my roots. Influenced by the richness of Southern cooking and enhanced by the piquant notes of West African cuisine, this meal never fails to transport me back to my childhood in Atlanta, where food was both a necessity and a comfort.
[](https://yourgourmetguru.com/wp-content/uploads/Stuffed-Bell-Pepper-with-Lesser-Galangal.png)
The Fusion of Flavors
The beauty of the Stuffed Bell Pepper with Lesser Galangal is the harmonious fusion of flavors that are both comforting and excitingly exotic. The succulent ground beef, the hearty rice, the sweet bell peppers, and the aromatic Lesser Galangal churn together to create a taste that is undeniably delicious. I often pair this dish with Jollof rice or a simple tossed salad, a mix that complements the flavor without overpowering it.
A Nutrient-Rich Dish
But it’s not just about the flavor; this recipe is perfectly balanced with a plethora of nutrients. Bell peppers, for one, are an excellent source of vitamin A, C, and E, all of which are potent antioxidants that help protect the body from harmful free radicals. Galangal – a relative of ginger – has been used in traditional medicine for its anti-inflammatory properties. This, combined with the protein-rich beef and dietary fiber-filled rice, make this dish an amazing combination of taste and nutrition.
In a world full of processed, quick-fix meals, my Stuffed Bell Pepper with Lesser Galangal offers a wholesome, delicious alternative. It’s dishes like these that remind me why I love to cook – the ability to create something nourishing, fulfilling and true to my heritage. So go ahead, don’t just take my word for it. Try this recipe and experience the magic of Afro-Southern fusion for yourself.
What You’ll Need
- 6 large bell peppers
- 1 cup of cooked white rice
- 1 lb ground beef
- 2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of crushed tomatoes
- 1 tablespoon of lesser galangal, mincegd
- 1/2 cup of cheddar cheese, shredded
- Salt and pepper to taste
- Chopped fresh basil for garnish
Method
Step One
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and set aside.
Step Two
Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until it becomes soft and translucent, which should take about 5 minutes. Add the minced garlic and lesser galangal, and cook for another minute until the aromas are released.
Step Three
Add the ground beef to the pan with the onions, garlic, and galangal. Cook and stir until the beef is browned and no pink remains. Afterwards, drain any excess fat from the pan.
Step Four
Stir the cooked white rice and crushed tomatoes into the pan with the beef. Season the mixture with salt and pepper to taste. Cook the mixture for another 5 minutes, stirring occasionally.
Step Five
Stuff each bell pepper with the beef and rice mixture until they are full. Top each pepper with a generous sprinkle of shredded cheddar cheese.
Step Six
Place the stuffed peppers in the preheated oven and bake for 30-35 minutes, until the peppers are tender and the cheese on top is melted and slightly browned.
Step Seven
Remove the stuffed peppers from the oven and garnish with fresh chopped basil. Serve hot and enjoy your stuffed bell pepper with lesser galangal!
