Poivron Rouge Farci (Stuffed Red Bell Peppers) is a traditional Chadian recipe for a classic dish of bell peppers stuffed with a meat and rice mixture that are barbecued or grilled to cook. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Stuffed Red Bell Peppers (Poivron Rouge Farci).
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This is really a French colonial dish from Chad, though I am assured that there are native version that use fish instead of the meat.
Ingredients:
4 medium-sized red bell peppers
400g beef or mutton, chopped
6 tbsp long-grain rice
2 garlic cloves, minced
250ml passata (tomato sauce)
1 small bunch of parsley, finely chopped
1 tbsp mixed herbs
olive oil
salt and freshly-ground black pepper, to taste
hot chilli powder, to taste
Method:
Slice the stem ends of the peppers off (reserve these) then use a spoon to scrape out the seeds and membranes.
Bring a pan of water to a boil, add the rice and cook for 10 minutes then drain. Heat a little olive oil in a pan, add the chopped meat with the garlic and fry for about 8 minutes, or until browned all over.
Stir in the cooked rice and the passata then season with salt, black pepper and chilli pepper before stirring in the parsley and mixed herbs. Bring to a simmer and cook for a few minutes to thicken and to allow the flavours to meld.
Take off the heat and set aside to cool. Use this mixture to pack tightly into the peppers. Put the lids back on the peppers and secure in place by sticking two skewers all the way through the peppers.
Place the peppers either under a hot grill (broiler) or on a hot barbecue and cook for about 20 minutes, turning frequently, or until the peppers are tender and the stuffing is cooked all the way through.
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