Creole Stuffed Bell Peppers (Poivrons farcis créoles)
Poivrons farcis créoles, or Creole Stuffed Bell Peppers, are a delicious dish from French Guianan cuisine. This recipe combines the flavors of the Caribbean with the vibrant colors of bell peppers, creating a satisfying and flavorful meal.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/2 cup corn kernels
- 1/2 cup black beans
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese
- Fresh parsley for garnish
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 skillet, brown the ground beef with the onion and garlic over medium heat.
- Add the diced tomato, corn, black beans, cooked rice, cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Stuff the bell peppers with the beef and rice mixture, and place them in a baking dish.
- Sprinkle the tops of the stuffed peppers with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 12g
Supplies
Baking dish Skillet Cutting board Knife Measuring cups and spoons
Tools
Oven Stove
Serving suggestions
Serve the Creole Stuffed Bell Peppers with a side of fresh salad and a slice of crusty bread.
Tips & tricks
For a vegetarian version, substitute the ground beef with cooked quinoa or lentils.
Cost
$15