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Bobotie-Stuffed Peppers

Traditional South African bobotie takes an innovative turn in this fusion recipe, where the aromatic spiced meat filling finds a new home in colourful bell peppers. This creative adaptation marries the Cape Malay classic’s signature blend of curry-spiced meat and fruit sweetness with the modern appeal of stuffed peppers. The combination of Madras curry powder, turmeric, and chilli creates a warmly spiced base, while apricot jam adds the characteristic sweet note that makes bobotie so distinctive. A custard topping, enriched with eggs and milk-soaked bread, creates the same beloved layers of the original dish, while the bell pepper vessels add a fresh, contemporary twist. This reimagining of bobotie demonstrates how traditional recipes can evolve while maintaining their essential character, offering both comfort and surprise in every bite.

Babotie stuffed peppers

Nutrition Information

• Serves: 4

• Serving size: 250g
• Calories: 741

• Fat: 49 g
• Saturated fat: 16 g
• Unsaturated fat: 18 g
• Trans fat: 0 g
• Carbohydrates: 38 g
• Sugar: 13 g
• Sodium: 372 mg
• Fiber: 7 g
• Protein: 42 g
• Cholesterol: 262 mg

Recipe type: Stuffed Chillies

Cuisine: South African

Prep time:  15 mins

Cook time:  1 hour

Total time:  1 hour 15 mins

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Many South Africans will recognize the ingredients as being similar to Babotie, the national dish of the country . And that is exactly what this recipe is about. Bell peppers that have stuffed with a Babotie flavoured mince and topped with a savoury egg and milk custard.. This fusion results in the best of both worlds. Moist and succulent baked peppers with the wonderful flavour of Babotie

Ingredients

• Minced meat – 500 grams (beef or lamb)
• Onion – one medium ( diced 6mm)
• Garlic - two cloves finely chopped
• Madras curry powder – one and a half tablespoons
• Vegetable oil – two tablespoons
• Olive oil – 2 tablespoons
• Chilli powder – two teaspoons
• Apricot jam – two tablespoons ( see note)
• Worchester sauce – one tablespoon ( 15ml)
• Bread – one thick slice ( preferably white bread)
• Milk – one cup
• Eggs – three eggs
• Balsamic vinegar – one tablespoon
• Butter – one teaspoon
• Bell peppers – four
• Turmeric - half a teaspoon

Instructions

1. Soak the bread in the milk for ten minutes and then drain. Keep remaining milk to one side
2. Remove the tops of the bell peppers and discard the seeds. Cut in half lengthwise
3. Grease a baking dish with the butter
4. Place the bell peppers in the baking dish and drizzle with the olive oil. Keep to one side.
5. Heat the oven to 200 degrees Celsius
6. Fry the onion in the vegetable oil until translucent
7. Add the garlic and cook for a minute
8. Add the curry and chilli powders. Fry until the spices are cooked out ( see note)
9. Add the balsamic vinegar, Worchester sauce and apricot jam. Stir until well combined
10. Add the meat and cook until all pinkness has been eliminated and beginning to brown
11. Add the soaked bread and an egg . Mix until well combined with the mince
12. In a pouring jug, add the remaining eggs to the reserved milk. Add the turmeric and mix well
13. Stuff the peppers with meat mixture up three quarters full
14. Pour in the egg milk custard to the top
15. Place in the oven for 30 to 40 minutes
16. In this time the peppers will have become cooked and the egg custard browned
17. Serve

Notes

Cooking out means until the essentials of the spices have been released

To turn this into a low carb meal use our recipe for low carb babotie

This recipe yields 4 servings

Keywords: South African Babotie stuffed bell peppers

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