Stuffed Peppers

Recipe Courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Picnic

Photo: Stuffed Peppers

Rated: 4 stars out of 5Rate it!Read 4 reviews

TOTAL TIME:55 min
Prep:10 min
Inactive Prep:--
Cook:45 min
 
YIELD:3 servings
LEVEL:Easy

Ingredients

  • 2 potatoes, boiled and then mashed
  • 1 cup spinach, chopped
  • 1 cup cooked brown rice
  • 2 tablespoons grated ginger
  • 1 tablespoon garam masala

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Directions

Preheat the oven to 425 degrees F.

Place the mashed potatoes, spinach, rice, ginger, garam masala, pomegranate powder, and salt in a bowl and mix well.

Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with 1/3 of the potato filling and mound it around the rim. Place them in a baking dish and bake for 40 to 45 minutes, or until the peppers are a little wrinkly and soft and the filling is golden.

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Read all 4 reviews

  • on March 12, 2012

    Flag

    Really a great recipe. I didnt have the pom powder so I eliminated it. Since there was potato and rice in the filling I filled 3/4 then added a pat of butter then finished filling. I served this to a dinner party of 12 and everyone was very happy with the meal.

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  • on July 20, 2011

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    Very good but, This recipe is too small. I could eat all three but, then there would not be any left over for my wife.

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  • on June 01, 2011

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    I had the majority of the ingredients in my pantry, with the exception of pomegrante powder, which I think Bal said you can substitute with lime juice. I also didn't have brown basmati rice, so I used white basmati instead. I usually follow a recipe the first time before making any tweaks. I found the filling to be very salty! Next time, I would probably do the following: salt to taste; omit the red pepper flakes (as the ginger adds enough heat, and probably lower the amount of ginger to 1 tablespoon. I also sprayed the peppers with canola oil before putting them in the oven.

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