Recipe courtesy of Bal Arneson
Episode: Indian Picnic
Stuffed Peppers
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
3 servings
Level:
Easy
Total:
55 min
Prep:
10 min
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
  • Pinch red chile flakes
  • 1 teaspoon pomegranate powder
  • 1 teaspoon salt
  • 3 peppers, red, yellow or green

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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