Zanzibari Stuffed Bell Peppers

Ingredients

In the original Serbian dish, Belolučene paprike, the bell peppers are typically stuffed with a mixture of ground meat, rice, and spices, and then baked in the oven. However, in this Zanzibari adaptation, we incorporate a variety of Zanzibari spices and flavors, such as coconut milk and aromatic spices like turmeric and cinnamon. The peppers are simmered in a tomato-based sauce instead of being baked, resulting in a dish that is rich, fragrant, and slightly spicy. We alse have the original recipe for Belolučene paprike, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. 2.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the cooked rice, turmeric, cumin, coriander, cinnamon, and chili powder. Season with salt and pepper to taste.
5. 5.
   Pour in the tomato sauce and coconut milk, and stir well to combine. Simmer the mixture for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Carefully stuff the bell peppers with the meat and rice mixture, pressing it down gently.
7. 7.
   Place the stuffed bell peppers in the skillet with the remaining sauce. Cover and simmer over low heat for 25-30 minutes, or until the peppers are tender.
8. 8.
   Serve the Zanzibari Stuffed Bell Peppers hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can substitute ground chicken or turkey for a lighter alternative.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Light coconut milk can be used for a lighter version, but the sauce may be slightly thinner.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the filling mixture.
• Feel free to experiment with different types of bell peppers for a variety of flavors and colors.
• Serve the stuffed bell peppers with a side of coconut rice or naan bread to complete the meal.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Zanzibari Stuffed Bell Peppers as a main course, accompanied by a side of coconut rice or naan bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the stuffed bell peppers on a platter, drizzle some of the flavorful sauce over them, and sprinkle with chopped cilantro. The vibrant colors of the peppers and the aromatic sauce will make for an enticing presentation.