Can I use different types of peppers?

Absolutely! Feel free to experiment. Other peppers like bell peppers or poblanos will work well. Just keep in mind that the cooking time might need a slight adjustment.

How can I control the spice level in the recipe?

Yes, you can definitely adjust the spice level. Start with less spice and add more according to your taste and preference. Remember that the heat from the peppers themselves also contributes to the dish's overall spice.

How should I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. They're even tastier the next day!

Where can I find the African spices?

It's best to use fresh, high-quality ingredients for the best flavor. You can find most of these spices at any well-stocked grocery store or online. Don't be afraid to experiment with your own spice blends!

Can I double or triple this recipe?

While this recipe is designed for a specific quantity, you can easily multiply the ingredients to make a larger batch. Just make sure to adjust the baking time accordingly—it might take a little longer to cook a larger quantity.

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This recipe brings a burst of vibrant African flavors to classic stuffed peppers. It's a dish that’s 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 – a beautiful balance of sweet, savory, and spicy notes.

Stuffed Peppers with African Spices

Name: Stuffed Peppers with African Spices
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 pound Ground beef or lamb (or veggie crumbles); 1 medium Onion; 2 cloves Garlic; 1 cup Cooked rice; 1 tablespoon Smoked paprika; 1 teaspoon Ground ginger; 1/2 teaspoon Ground cumin; 1/4 teaspoon Cayenne pepper; 1/4 teaspoon Turmeric; Pinch Black pepper; To taste Salt; 4-6 large Bell peppers; For garnish Fresh cilantro or parsley

These stuffed peppers offer a delicious fusion of comfort food and exotic spices, creating a truly unforgettable culinary experience.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

📖 Instructions

Preheat your oven to 375°F (190°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 (minced—I 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!

📝 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