Bell peppers stuffed with smoky jollof-spiced rice and ground beef, baked and finished with fresh mint.
Stuffed peppers aren't a classic Ghanaian dish, but this recipe borrows the real, well-established flavor base of Ghanaian jollof rice β tomato, pepper, onion, curry powder and thyme β and uses it to fill and bake bell peppers, giving the format an authentically Ghanaian character even though the stuffed-pepper presentation itself is a modern adaptation rather than a heritage dish. The filling starts the same way a proper jollof would, with a blended tomato-pepper base cooked down until the oil separates and the raw tomato flavor is gone, ensuring the rice inside the peppers tastes fully seasoned rather than bland. Ground beef is browned into that reduced base along with partially cooked rice, curry powder and thyme, then packed into hollowed bell peppers and baked until the peppers soften and the filling finishes cooking through. A scatter of fresh mint at the end isn't traditional to jollof, but its coolness works well against the rich, smoky filling, offering a fresh contrast that plays nicely with the West African spice base.
Serves 5
Heat oil in a pan over medium heat. Cook the diced onion 5 minutes, then add blended tomato and remaining blended onion. Simmer 15 minutes until thick and the oil separates.
Stir in curry powder, thyme, scotch bonnet and salt. Add the ground beef and cook, breaking it up, until browned and mostly cooked through, about 8 minutes.
Stir in the partially cooked rice, combining well with the beef and sauce.
Preheat oven to 190C (375F). Fill the hollowed peppers loosely with the beef-rice mixture, packing gently.
Arrange the stuffed peppers in a baking dish with a splash of water in the bottom. Cover with foil and bake 25 minutes.
Remove the foil and bake 10-15 minutes more until the peppers are tender and the filling is fully cooked through.
Scatter with fresh mint before serving.
Reduce the tomato base fully before adding the beef and rice β this ensures the filling is properly seasoned rather than tasting raw or thin.
Only partially cook the rice before stuffing; it finishes cooking in the oven and stays fluffy rather than mushy.
Adjust the scotch bonnet to taste β remove the seeds for a milder heat, or add more for a spicier filling.
Chicken version: substitute ground chicken for beef for a lighter filling.
Vegetarian: replace the beef with black-eyed peas and mushrooms, keeping the same jollof-style seasoning.
Cheese-topped: scatter shredded cheese over the peppers in the last 5 minutes of baking for a richer finish.
Refrigerate in an airtight container up to 3 days. Reheat covered in a 180C oven until warmed through, or in the microwave with a splash of water.
Jollof rice's tomato-pepper-onion base, seasoned with curry powder and thyme, is the defining flavor profile of Ghanaian rice cooking, and this recipe borrows that established base for a stuffed pepper format that isn't itself a traditional Ghanaian dish. Fresh mint as a garnish is a modern, non-traditional addition included here for contrast rather than heritage.
Not exactly β stuffed peppers aren't part of classic Ghanaian cuisine, but the filling uses the real, well-established jollof rice flavor base of tomato, pepper, curry powder and thyme, giving it an authentically Ghanaian character.
Yes β prepare the beef-and-rice filling up to a day ahead and refrigerate, then stuff and bake the peppers when ready to serve, adding a few extra minutes to the covered baking time.
Habanero peppers are the closest substitute in flavor and heat. For a milder filling, use a jalapeno or omit the fresh chile entirely and rely on the curry powder for warmth.
Per serving (370g / 13.1 oz) Β· 5 servings total
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