Afghan Style Stuffed Bell Peppers

Ingredients

In this Afghan adaptation of Bülbül yuvası, we incorporate Afghan spices such as cumin, coriander, and turmeric to infuse the dish with the distinct flavors of Afghan cuisine. Additionally, we use lamb as the preferred meat choice, as it is commonly used in Afghan cooking. The dish is served with yogurt or a fresh salad, which is a typical accompaniment in Afghan cuisine. We alse have the original recipe for Bülbül yuvası, so you can check it out.

• 6 bell peppers, any color 6 bell peppers, any color
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 cup (200g) basmati rice, cooked 1 cup (200g) basmati rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the tomato paste, ground cumin, ground coriander, ground turmeric, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
6. 6.
   Remove the skillet from heat and stir in the cooked basmati rice.
7. 7.
   Stuff the bell peppers with the lamb and rice mixture, pressing it down gently.
8. 8.
   Place the stuffed bell peppers in a baking dish and cover with foil.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender.
10. 10.
    Remove from the oven and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The different colors of bell peppers add visual appeal to the dish.
• Ground lamb — If you prefer, you can substitute ground beef for lamb. However, lamb adds a unique flavor that complements the spices in this dish.

Tips & Tricks

• To make the dish spicier, add a pinch of cayenne pepper or red chili flakes to the filling mixture.
• For a vegetarian version, replace the ground lamb with cooked lentils or chickpeas.
• Serve the stuffed bell peppers with a dollop of yogurt on top for added creaminess.
• If you prefer a softer texture, you can parboil the bell peppers for a few minutes before stuffing them.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve Afghan Style Stuffed Bell Peppers as a main course accompanied by a side of yogurt or a fresh salad. The yogurt helps to balance the spices and adds a creamy element to the dish. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnished with fresh parsley. The vibrant colors of the bell peppers will make the dish visually appealing. Serve with a side of yogurt or a fresh salad to complete the presentation.