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.

Creole Stuffed Bell Peppers (Poivrons farcis créoles)

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

  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 skillet, brown the ground beef with the onion and garlic over medium heat.
  4. Add the diced tomato, corn, black beans, cooked rice, cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
  5. Stuff the bell peppers with the beef and rice mixture, and place them in a baking dish.
  6. Sprinkle the tops of the stuffed peppers with shredded cheese.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  9. 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