Bell peppers filled with berbere-spiced ground beef and onions, baked until tender and fragrant.
Stuffed peppers aren't part of traditional Ethiopian cooking, so this dish is an honest fusion: it takes the deeply savory flavor of siga wat, Ethiopian spiced beef stew, and uses it to fill bell peppers rather than serving it as a standalone stew. The filling follows the same technique as any proper wat β onions cooked down slowly until soft, then berbere and niter kibbeh bloomed together before the beef goes in β so the filling itself tastes authentically Ethiopian even though the format is borrowed. Baking the stuffed peppers lets the filling's flavors meld further while the pepper walls soften just enough to eat easily, and a light dusting of crumbled ayib (Ethiopian fresh cheese) or feta on top before serving adds a cooling, mild tang that plays well against the berbere's warmth. This is a practical way to bring Ethiopian spicing into a familiar, easy-to-serve format for a weeknight dinner, honestly presented as a modern combination rather than a traditional dish.
Serves 4
Boil peppers in salted water for 4-5 minutes to soften slightly. Drain and set aside.
In a dry pan over medium-low heat, cook onions, stirring often, for 12-15 minutes until deeply softened.
Stir in niter kibbeh or oil, garlic and ginger. Cook 2 minutes until fragrant.
Add berbere and tomato paste, stirring constantly 2 minutes until fragrant and slightly darkened.
Add ground beef and salt, breaking it up as it browns, about 8 minutes. Stir in water and simmer 5 minutes until the filling is thick and well combined, not soupy.
Cook off any excess liquid before stuffing the peppers β a wet filling will make the peppers soggy in the oven.
Fill each pepper generously with the beef mixture. Place in a baking dish and bake at 190C (375F) for 20-25 minutes until the peppers are tender.
Top with crumbled ayib or feta and fresh parsley just before serving.
Take the time to cook the onions down properly before adding the berbere β this base step carries most of the dish's depth of flavor.
Cook off excess liquid from the beef filling before stuffing the peppers, or they'll turn watery and soft rather than holding their shape.
Use real ayib if you can find it at an Ethiopian or East African grocery store; feta is a reasonable substitute but has a sharper tang than the milder ayib.
Swap ground beef for ground lamb for a richer, slightly gamier filling.
Make it vegetarian using the misir wot lentil filling instead of beef.
Serve with a side of injera to scoop up any extra filling that spills from the peppers.
Refrigerate stuffed peppers up to 3 days. Reheat covered in a 175C (350F) oven for about 15 minutes, or microwave individual portions for 2-3 minutes.
While stuffed peppers themselves aren't a traditional Ethiopian dish, the filling here follows the classic technique used across Ethiopian wat stews β a slow-cooked onion base and bloomed berbere spice β that has shaped Ethiopian home cooking for generations.
Plain vegetable oil works, though you'll lose the warm, aromatic depth that niter kibbeh's garlic, ginger and fenugreek infusion adds to the filling.
Yes, the beef filling can be made up to 2 days ahead and refrigerated; reheat it before stuffing the peppers if you'd like a shorter final bake time.
Berbere blends vary significantly in heat by brand β start with less than the recipe calls for and taste the filling before stuffing, adding more if needed.
Per serving (340g / 12.0 oz) Β· 4 servings total
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