Cheesy Jollof Stuffed Peppers

Method

1. Preheat the oven to 200°C. Halve the peppers lengthways through the stalk and scrape out the seeds and white ribs. Rub the outsides with a little oil, salt the insides and place them cut side down in a 20 cm baking dish. Bake in the oven at 200°C for 10 min until they just start to soften.

   Add in this stepLarge bell peppers (red or yellow) 2Cooking oil ⅛ tbspSalt to taste

   oven

2. Meanwhile, blend the tomatoes, chili and half the onion until smooth. Finely chop the rest of the onion and the garlic.

   Add in this stepRipe tomatoes 1½Scotch bonnet chili (or habanero; optional) ¼Onion 1Garlic cloves 1

3. Heat the oil in a 24 cm frying pan over medium-high heat and fry the beef for 5 min, breaking it up with a spatula, until browned. Turn down to medium heat, add the chopped onion, garlic and tomato paste and fry for 3 min more until the paste darkens.

   Add in this stepCooking oil 1.4 tbspMinced beef 120 gTomato paste 1 tbsp

   medium-high heat→medium heat

4. Add the blended sauce, curry powder, thyme, smoked paprika and stock and simmer over medium heat for 6 min, until the sauce is thick and red oil shows at the edges.

   Add in this stepCurry powder ½ tspDried thyme ¼ tspSmoked paprika ½ tspChicken stock 80 ml

   medium heat

5. Add the rice and stir-fry over medium heat for 3 min, until every grain is coated red and the pan is nearly dry. Season with salt. Press any clumps of rice apart with the spatula.

   Add in this stepCooked rice, cold (long-grain is best) 260 gSalt to taste

   medium heat

6. Turn the peppers cut side up, pack the rice in firmly and heap it up, then top with the mozzarella. Bake in the oven at 200°C for 12 min more, until the cheese is bubbling and golden in spots.

   Add in this stepGrated mozzarella 80 g

   oven

7. Leave for about 2 minutes so the filling settles, then scatter with the spring onions and serve. The pepper skin is very hot, so take the first bite carefully.

   Add in this stepSpring onions, finely sliced 1