| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 6g | 40g |
| sugars | fibre | protein | salt |
| 8g | 4g | 20g | 0.75g |
Why I Love Nigerian Stuffed Bell Peppers
While I’m known for my sushi rolls and Pacific Northwest-inspired dishes, I have an innate love for exploring different ethno-culinary worlds. This appreciation for global cuisine is evident in a dish I recently tried my hand at, a sumptuous Nigerian recipe known as Stuffed Bell Peppers. It’s a hearty, colorful masterpiece that infuses a cornucopia of flavors into hollowed-out bell peppers, leaving your palate tantalized with a blend of delectable tastes.
A Flavorful Trip to West Africa
The Stuffed Bell Peppers takes my taste buds on a flavorful journey to West Africa, home to an immense array of vibrant and nourishing dishes. The key ingredient in this concoction, the bell pepper, is a versatile component that complements various other ingredients. My variation of this Nigerian choice dish introduces ingredients like ground beef, parboiled rice, minced garlic, and finely chopped onions, each meticulously measured for a rounded culinary experience. The red pepper flakes, tomato sauce, and chopped tomatoes provide a rich and aromatic backdrop to the European-influenced curry powder and thyme infusion. You can find accessible ingredients at your local supermarket, which enhances the allure of this simple yet flavorful recipe based on an exquisite Nigerian culinary tradition.
My Inspiration
In developing this recipe, I found inspiration in Marcus Samuelsson, a chef renowned for his innovative take on traditional dishes. Marcus’s global approach speaks to me, reinforcing the belief in culinary evolution beyond geographical boundaries. Adapting the Nigerian Stuffed Bell Peppers recipe is my humble tribute to this principle and Marcus’s philosophy. It’s an exciting venture away from my familiar terrain of sushi rolls and seafood recipes, providing a newfound appreciation for the beauty of West African cuisine.
Like many Nigerian dishes, the Stuffed Bell Peppers carries a harmony that works best with subtle sides. It shares similarities with the Spanish Pimientos Rellenos and the Greek Gemista, which are favorite assortments of stuffed vegetables recipes. If I were to pair this dish, a serving of a simple vegetable or cucumber salad or a side of Boiled Plantains would work inspectacularly.
Whether you are an adventurous home cook or simply looking to transport your taste buds to West Africa, the Nigerian Stuffed Bell Peppers recipe promises a flavorful adventure. The best part is, you don’t need to be a professional to whip up this hearty dish. So, roll up your sleeves, preheat your oven, and get ready to stupefy your senses with this Nigerian delicacy.
What You’ll Need
- 6 large Bell Peppers (in different colors for visual appeal)
- 2 cups of long-grain Parboiled Rice or Basmati rice
- 500g of Ground Beef
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 2 cups of Tomato Sauce
- 1 cup of chopped Tomatoes
- 1 teaspoon of Thyme
- 1 teaspoon of Curry Powder
- 1 teaspoon of Red Pepper Flakes (optional)
- Salt and Black pepper to taste
- 1 cup of shredded Cheese (Cheddar or Mozzarella)
- 2 tablespoons of Vegetable Oil
- 2 cups of Chicken Stock
- 1 tablespoon of chopped fresh Parsley
Method
Step One
Preheat your oven to 180C or 350F. Start by carefully cutting the tops off the bell peppers and removing the seeds and membranes from the inside, making sure not to pierce or tear the pepper itself. Set aside.
Step Two
Prepare the rice by washing thoroughly and draining. Heat a pot with the vegetable oil. Once hot, add in the washed rice and sauté on medium heat for 2 minutes. After that, pour in the chicken stock, bring to a boil, then reduce the heat and let it simmer until the rice is just about cooked, but still has a little bite to it.
Step Three
While the rice is cooking, take a large frying pan and heat up a splash of oil. Once hot, add in the ground beef and season with a little salt and black pepper. Cook until it has browned all over. Using a slotted spoon, remove the meat from the pan to a bowl and set aside.
Step Four
In this same pan, add the finely chopped onions, minced garlic, and the spices (thyme, curry powder, red pepper flakes). Cook until the onions have softened. You can then stir in the tomato sauce and chopped tomatoes. Continue to cook for about 5 minutes, then re-add the previously cooked ground beef to the pan, stirring everything together.
Step Five
By now, your rice should be cooked. Combine it with your ground beef and tomato mixture, stir until everything is well combined. Check for seasoning, adding extra salt or pepper if needed.
Step Six
Next, it’s time to stuff your peppers. Fill each bell pepper with the rice and ground beef filling right up to the top. Pop the tops back on each pepper and arrange in a baking dish.
Step Seven
Cover the dish with some foil and bake in your preheated oven for about 25-30 minutes. After this time, remove the foil, sprinkle the shredded cheese on top of each pepper, then return to the oven for a further 10 minutes, until the cheese has melted and started to bubble.
Step Eight
After baking, allow to cool slightly before serving, garnished with the chopped fresh parsley. Keep in mind that the peppers will be very hot inside, so do not rush to eat them. Enjoy!
