Burundian Beef-Stuffed Peppers
Burundi, nestled in the heart of East Africa, is a nation of rich culinary traditions, known for its vibrant, flavorful dishes that celebrate the simplicity of farm-to-table ingredients. Our gastronomic adventure tonight takes us to a Burundian delight with a modern twist. This dish of Beef-Stuffed Peppers beautifully marries the bold, earthy flavors of East Africa with a modern presentation that is sure to captivate the senses. The beef is perfectly seasoned with East African spices, nestled in the sweetness of bell peppers, and gently roasted to perfection. This is a dish that not only intrigues the palate but also tells a story of Burundian culinary heritage.
Serves: 2, Difficulty: Expert
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
- 300 grams of beef, minced
- 2 large bell peppers, halved and deseeded
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium tomatoes, finely chopped
- 1 small chili pepper, finely chopped
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of curry powder
- 1 teaspoon of ground ginger
- 2 tablespoons of tomato paste
- 50 grams of white rice, pre-cooked
- 1 teaspoon of turmeric
- 1 tablespoon of chopped coriander for garnish
Method
- Preheat the oven to 180°C.
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the minced beef to the pan, and cook until browned and cooked through.
- Stir in the chopped tomatoes, chili pepper, tomato paste, curry powder, ground ginger, turmeric, salt, and black pepper. Let the mixture simmer for 10 minutes.
- Incorporate the pre-cooked white rice, mixing well to combine with the beef mixture.
- Carefully spoon the beef mixture into the halved bell peppers, pressing gently to fill.
- Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
- Garnish with chopped coriander and serve hot.
Tips
- For a spicier kick, add extra chili pepper or a dash of chili powder to the beef mix.
- Use a mixture of red, yellow, and green bell peppers for a colorful presentation.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 180 kcal / 753 kJ | 540 kcal / 2259 kJ |
| Fat | 10 g | 30 g |
| Saturated Fat | 3 g | 9 g |
| Carbohydrates | 15 g | 45 g |
| Sugars | 3 g | 9 g |
| Proteins | 12 g | 36 g |
| Salt | 1 g | 3
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