Kenyan Vegetarian Delight: Kachumbari-Stuffed Roasted Bell Peppers
A flavorful kenyan snack perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 6 large bell peppers (assorted colors)
- 1 cup Kachumbari (freshly chopped tomatoes, onions, and coriander leaves)
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a mixing bowl, toss Kachumbari with olive oil, salt, and pepper.
- Stuff each bell pepper with the seasoned Kachumbari mixture.
- Place stuffed bell peppers on a baking sheet and roast for 20 25 minutes until tender.
- Serve immediately, garnishing with extra coriander leaves if desired.
Chef’s Insight
The combination of roasted and fresh ingredients creates an irresistible texture contrast in this dish.
Notes
Feel free to adjust seasoning according to personal taste.