Although I am in Africa with limited cooking space, utensils, and my usual assortment of cookware (modern appliances also missing), I am determined to be creative about my food. So yesterday I assessed what I had bought from the market and set out to create a nutrient rich, delicious dinner that reminded me of home. My creation: African rustic stuffed peppers. The key to the perfectly cooked pepper was my “double boiler oven.” The bottom pot filled with enough water a second pot can easily sit in and not dry up, and during baking keep a lid in it to create a steamy hot environment to steam bake the pepper, leaving a wonderful not overcooked crunch to it.
This recipe was made for one, but the filling was at least enough for 2.
1 green bell pepper
1 c uncooked amaranth
1 c cooked brown rice
1 packet Sossi minced ( The equivalent of crumbled tofu)
1 pilipili pepper (jalapeno), diced
1 medium carrot, diced
1 small onion, diced
4 cloves of garlic, minced
1 small tomato, diced
1 T Dania, chopped (parsley or cilantro)
White pepper, ginger, salt, coriander to taste
Cook amaranth with 1 3/4 c water, covered, immediately turn heat off and let steam for 5 min, fluff with fork and combine with brown rice.
Saute onions, carrots, garlic, and pilipili in a scant amount of oil( I used olive) till carrots are tender. Add tomatoes, dania , spices and sossi or tofu, cooking for about a minute until lightly browned before taking off heat.
Layer half the pepper with the rice and amaranth mix, top with the sossi/tofu mix. Stand pepper upright in the pan, cover and cook for about 20 mins.