Jollof Stuffed Bell Pepper

Ingredients:

• 4 large bell peppers (red, green, or yellow)

• 1 cup of Buka Boxx jollof rice

• 1/2 cup of cooked black-eyed peas

• 1/2 cup of diced tomatoes and bell peppers

• 1/4 cup of diced onions

• 1/4 cup of diced carrots

• 1/4 cup of diced cooked chicken or tofu (optional)

• 2 tablespoons of tomato paste

• 1 tablespoon of vegetable oil

• 1 teaspoon of ground paprika

• Salt and pepper to taste

• Grated cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a skillet, heat the vegetable oil over medium heat. Add the onions and sauté until they turn translucent.

4. Add the diced tomatoes, bell peppers, carrots, and cooked chicken or tofu (if using). Sauté for a few minutes until the vegetables soften.

5. Stir in the tomato paste and ground paprika, and cook for another 2-3 minutes.

6. Add the jollof rice and black-eyed peas to the skillet. Mix everything together and cook for an additional 5 minutes. Season with salt and pepper to taste.

7. Stuff each bell pepper with the jollof rice mixture, pressing down gently to pack it in.

8. Place the stuffed bell peppers in a baking dish. If desired, top each pepper with grated cheese.

9. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.

10. Serve your Jollof Stuffed Bell Peppers hot and enjoy this creative twist on a classic Nigerian dish.