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.

Cassava and Spinach Stuffed Peppers (Poivrons farcis au manioc et aux épinards)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large bowl, mix the mashed cassava, chopped spinach, onion, garlic, tomato, grated cheese, paprika, salt, and pepper.
  4. Stuff the bell peppers with the cassava and spinach mixture.
  5. Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
  6. 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.
  7. 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