Ingredients with Measurements:
- 6 bell peppers, tops removed and seeds removed
- 1 pound of ground beef
- 1 cup of finely chopped onions
- 1 cup of finely chopped tomatoes
- 1 cup of crumbled kilishi (dried beef jerky)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add the onions, garlic, ginger, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, until the onions are translucent.
5. Add the chopped tomatoes and crumbled kilishi to the skillet. Cook for an additional 5 minutes, stirring occasionally.
6. Remove the skillet from the heat and let it cool for a few minutes.
7. In a mixing bowl, combine the beef mixture with 1 cup of cooked rice.
8. Stuff each bell pepper with the beef and rice mixture.
9. Place the stuffed peppers in a baking dish and cover with foil.
10. Bake for 25-30 minutes, until the peppers are tender.
11. Remove the foil and bake for an additional 5-10 minutes, until the tops are golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 28g
Sodium: 450mg
Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Kilishi can be substituted with beef jerky or biltong.
- Bell peppers can be substituted with poblano peppers or sweet mini peppers.
Variations:
- Add chopped jalapeños or chili flakes for a spicier version.
- Use quinoa instead of rice for a gluten-free option.
- Add shredded cheese on top of the stuffed peppers before baking.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to avoid bitterness.
- To make the stuffing ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
- Leftover stuffed peppers can be reheated in the oven or microwave.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed peppers on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped cilantro, green onions, or sliced avocado.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the stuffing is too dry, add a splash of beef broth or tomato sauce.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kilishi is a popular Nigerian snack made from dried beef that is marinated in spices and then grilled or smoked. It is similar to beef jerky but has a distinct flavor profile.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Nigerian