Jollof Stuffed Bell Pepper



Jollof Stuffed Bell Pepper

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


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


  • 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


  • 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.


Keyword Bell Pepper, Jollof

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