Stuffed Bell Peppers with a Caribbean Twist

Ingredients

In this adaptation, the traditional Hungarian Töltött paprika is infused with the vibrant flavors of St. Kitts and Nevis cuisine. The original dish typically uses Hungarian paprika and spices, while the Caribbean twist incorporates local spices such as allspice, thyme, and Scotch bonnet peppers. Additionally, the filling is enhanced with tropical ingredients like coconut milk and fresh herbs, giving the dish a unique Caribbean flair. We alse have the original recipe for Töltött paprika, so you can check it out.

• 6 bell peppers, any color 6 bell peppers, any color
• 500g (1.1 lb) ground beef 500g (1.1 lb) 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 tomato, diced 1 tomato, diced
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon Caribbean allspice 1 tablespoon Caribbean allspice
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 380 / 1590
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

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 the vegetable oil over medium heat.
4. 4.
   Add the onion and garlic to the skillet and sauté until translucent.
5. 5.
   Add the ground beef to the skillet and cook until browned.
6. 6.
   Stir in the cooked rice, diced tomato, coconut milk, Caribbean allspice, fresh thyme leaves, and minced Scotch bonnet pepper. Season with salt and pepper to taste.
7. 7.
   Cook the filling mixture for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Stuff each bell pepper with the filling mixture and place them in a baking dish.
9. 9.
   Bake the stuffed bell peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
10. 10.
    Serve hot and enjoy the Caribbean twist on this classic dish!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Scotch bonnet pepper — Use gloves when handling and mincing the Scotch bonnet pepper to avoid skin irritation. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For a vegetarian version, substitute the ground beef with cooked lentils or black beans.
• Add a squeeze of lime juice over the stuffed bell peppers before serving to enhance the Caribbean flavors.
• Serve the stuffed bell peppers with a side of coconut rice for a complete Caribbean meal.
• If you prefer a milder version, reduce the amount of Scotch bonnet pepper or substitute it with a milder chili pepper.
• Leftover stuffed bell peppers can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.

Serving advice

Serve the Stuffed Bell Peppers with a Caribbean Twist as a main course accompanied by a fresh green salad. Garnish with chopped fresh cilantro or parsley for an extra burst of flavor.

Presentation advice

Arrange the stuffed bell peppers on a platter, placing them upright to showcase their vibrant colors. Drizzle a little coconut milk over the top and sprinkle with fresh thyme leaves for an elegant touch.