Ethiopian Stuffed Peppers with Spiced Lentils

About This Recipe

This dish adapts the deep, warming flavors of Ethiopian misir wot into a stuffed pepper format, filling hollowed bell peppers with a mixture of berbere-spiced lentils and rice rather than serving the stew over injera. The lentils are cooked down with onion and berbere until thick and richly spiced before being combined with rice, creating a filling that's hearty enough to stand on its own inside the sweet pepper shells. Baked until the peppers soften and the filling is heated through, this dish brings authentic Ethiopian spice to a familiar stuffed-vegetable format, appealing to those newer to the cuisine's distinct flavors.

Ingredients

Serves 4

• 6bell peppers
• 1 cupred lentils(rinsed)
• 1 cupcooked rice
• 3 tbspniter kibbeh or vegetable oil
• 1onion(diced)
• 3 clovesgarlic(minced)
• 2 tbspberbere spice blend
• 2 tbsptomato paste
• 2 cupswater
• 1.5 tspsalt

Instructions

1. 1

   Prepare the peppers

   Cut the tops off the peppers, remove seeds and membranes, and blanch in boiling water for 3 minutes; drain.

2. 2

   Cook the onion

   Heat niter kibbeh or oil in a pot and cook onion until softened and golden, about 10 minutes.

3. 3

   Bloom the spice

   Add garlic and berbere spice, cooking 2 minutes, then stir in tomato paste.

4. 4

   Cook the lentils

   Add the rinsed lentils and water, bringing to a boil, then simmer 15-18 minutes until the lentils fully break down.

   Cook the lentils down until quite thick before mixing in the rice — a watery filling will make the peppers soggy once baked.

5. 5

   Combine

   Stir in the cooked rice and salt, mixing until well combined.

6. 6

   Stuff and bake

   Fill each pepper with the lentil and rice mixture, arrange in a baking dish, and bake at 190C/375F for 25-30 minutes until the peppers are tender.

7. 7

   Serve

   Serve hot.

Variations

• •

  Adding shredded cooked chicken or beef to the filling makes for a heartier, non-vegetarian version.

• •

  Split peas can substitute for red lentils for a slightly different texture.

• •

  A spicier version increases the berbere for those who prefer more heat.

Storage

Refrigerate up to 4 days in an airtight container; reheat covered in a 180C/350F oven until warmed through.

Frequently Asked Questions