Djiboutian Stuffed Bell Peppers

Ingredients

In this adaptation, we have replaced the traditional Bulgarian ingredients with Djiboutian flavors and spices. The original dish uses feta cheese and yogurt, which have been substituted with local ingredients such as ground meat and aromatic spices. The cooking technique remains the same, but the flavor profile has been transformed to reflect the vibrant and diverse culinary traditions of Djibouti. We alse have the original recipe for Chushki burek, so you can check it out.

• 6 bell peppers, any color 6 bell peppers, any color
• 500g (1.1 lb) ground meat (beef, lamb, or a combination) 500g (1.1 lb) ground meat (beef, lamb, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, grated 1 carrot, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
5. 5.
   Add the ground meat to the skillet and cook until browned.
6. 6.
   Stir in the diced tomatoes, grated carrot, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Fill each bell pepper with the meat mixture and place them in a baking dish.
8. 8.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the bell peppers are tender and slightly charred.
10. 10.
    Serve the Djiboutian Stuffed Bell Peppers hot and enjoy!

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 meat — Opt for lean ground meat to reduce the fat content of the dish. You can use a combination of beef and lamb for a more flavorful filling.
• Aromatic spices — Adjust the amount of spices according to your taste preferences. Feel free to add more or less to suit your desired level of spiciness.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or chickpeas.
• Serve the Djiboutian Stuffed Bell Peppers with a side of couscous or rice for a complete meal.
• Experiment with different spices and herbs to customize the flavor profile of the dish.
• If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes.
• 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 the Djiboutian Stuffed Bell Peppers as a main course accompanied by a fresh salad or a side of couscous. Garnish with fresh herbs such as parsley or cilantro for an added burst of flavor.

Presentation advice

Arrange the stuffed bell peppers on a platter, ensuring they are evenly spaced and upright. Drizzle a little olive oil over the top for a glossy finish. Sprinkle some chopped fresh herbs on top for a pop of color.