Jollof Stuffed Bell Pepper

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Jollof Stuffed Bell Pepper

Big sized bell peppers stuffed with delicious jollof
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine African
Servings 4 People

Equipment

  • Sauce Pan (2)
  • Rubber spatula
  • Small bowl
  • Pantry Brush
  • Oven

Ingredients
  

  • 2 Cups Tomato Stew Leftover
  • 210 g Corned Beef
  • 2 Cups Rice
  • 1 Tbsp Salt
  • 300 ml Beef Stock
  • 4 Medium Bell Peppers
  • 100 g Cheddar Cheese Grated
  • A Handful of Fresh Parsley Chopped
  • 2 Tbsp Olive Oil

Instructions
 

  • Heat leftover tomato stew in a saucepan over medium heat, add corned beef, stir and let simmer for 3 minutes.
  • Add rice, stir to coat evenly, then add salt, beef stock, stir and let cook for 35 minutes.
  • Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern) to remove the tops and seeds.
  • Then half fill it with the jollof rice topped with cheddar cheese, then repeat the process.
  • Top with tomato stew, cheddar cheese and sprinkle with chopped parsley.
  • Cover with the cut bell pepper and brush with olive oil.
  • Bake at 180c for 15 minutes.
  • Jollof stuffed bell peppers ready to serve.

Video

Keyword Bell Pepper, Jollof

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