Cassava and Spinach Stuffed Peppers (Poivrons farcis au manioc et aux épinards)
This recipe for Poivrons farcis au manioc et aux épinards (Cassava and Spinach Stuffed Peppers) is a delightful dish from Malagasy cuisine that combines the flavors of cassava, spinach, and peppers for a satisfying meal.
Ingredients
- 4 large bell peppers
- 2 cups cooked cassava, mashed
- 1 cup chopped spinach
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/2 cup grated cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, mix the mashed cassava, chopped spinach, onion, garlic, tomato, grated cheese, paprika, salt, and pepper.
- Stuff the bell peppers with the cassava and spinach mixture.
- Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the peppers are tender and the filling is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 35g
- Fat
- 10g
Supplies
Baking dish Foil
Tools
Knife Cutting board Bowl Spoon
Serving suggestions
Serve the Poivrons farcis au manioc et aux épinards with a side of rice or a fresh salad for a complete meal.
Tips & tricks
For a spicier version, add a chopped chili pepper to the cassava and spinach mixture before stuffing the peppers.
Cost
$10