When the weather starts to change, many home cooks look for a slightly more hearty meal to serve as an entree.
These Ethiopian spicy stuffed peppers will add a unique flavor to the standard bell peppers.
Since the filling can be prepared ahead of time and stored, the beef stuffed bell peppers dish could easily serve as a light buffet meal for guests.
The ingredients are beef, onions, spices and red wine, cooked and placed in bell peppers (any color) and baked or roasted briefly.
Here are the specifics:
You will need 1.5 pounds of cubed beef. These cubes should be fairly small, no greater than 1/2″ in size.
In a large frying pan, brown 1.5 cups of chopped onions until they turn brownish red. No grease is needed. Once the onions are seared, add 1/2 cup butter and 1 cup berbere.
Berbere is a spicy red pepper mix that is used in many Ethiopian dishes. If you can’t find this spice, you can make your own using a recipe online or you may substitute Mexican red chilies.
Add 1/2 cup of red wine and the cubed beef. This mixture should be cooked for 5 to 10 minutes. Add 1/2 tsp of cardamom and 1/4 teaspoon each of garlic power and black pepper. You can salt to taste.
The mixture can be refrigerated for up to 24 hours at this point in the preparation. Approximately 30 minutes before serving.
Prepare 6 bell peppers by removing the tops, seeds and pithy portions and blanching in boiling water for a few seconds.
Spoon the prepared beef mixture into the bell pepper cups and bake for 15-20 minutes at 375 F in a preheated oven. The peppers could also be arranged on a grill for added smoky taste.
The mixture serves four to six people, especially when served with a flat bread and fresh tomato slices. The preparation time is approximately one hour.
I hope you will enjoy this simple recipe and will have a great time, for more detailed, delicious Stuffed Peppers recipes, visit http://www.StuffedBellPeppers.net/.