Baked Bell Pepper Stuffed With Misr Wot (Ethiopian Lentil Stew)August 5th, 2015 0 Comments
I’ve always loved Ethiopian food since I can first remember trying it but ever since visiting the country, I have been absolutely craving the cuisine! You can make berbere from scratch, or you can be lazy like me and purchase from Amazon.com. This recipe is also great if you make the lentils separately and then need a to throw a quick meal together at night–just put the lentils in the pepper and bake!
- 4 large bell peppers, tops removed and de-seeded
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1-2 hot chilis
- 2 cups organic lentils
- 2 tbsp berbere spice
- 4 cups water
In a medium cooking pot, add the lentils and 4 cups water and bring to a boil. Reduce the heat and let simmer for 10 minutes.
Add the garlic, onion, chilis and berbere spice and cook covered on low heat for approximately 30 minutes or until all the water is absorbed.
When there is about 5 minutes left on the lentils, start to pre-heat the oven to 350° F. Line a baking dish with foil (two small bread pans work great for keeping the peppers upright) and a little bit of oil to keep the peppers from sticking to the oil. Fill the peppers with lentils to the top and place them upright onto the baking dish. Cook for about 18-22 minutes, depending on desired tenderness.
Let cool, serve and enjoy!
Pairing Suggestion: A rich and smooth red wine, such as a Malbec would pair nicely with this dish. (I’d have suggested an Ethiopian wine but all of the wines I have tried have been very sweet!)
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I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first OR an now CA) two years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!
I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.
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