Prep: 30 minutes Cook: 20 minutes
- 6 large green bell peppers
- 4 cups frozen chopped hash brown potatoes
- 1/2 cup vegetable broth
- 1/3 cup onion, finely chopped
- 1 cup broccoli florets, chopped
- 2 tbsp chopped pimiento
- 1/4 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp bottled fresh minced ginger
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- fresh ground pepper
Cut peppers in half lengthwise and clean out the insides. Steam over boiling water for 5 minutes. Set aside.
Cook the potatoes in water to cover until tender, about 12 minutes. Drain, reserving the cooking water. Mash the potatoes with a potato masher, using a small amount of the cooking water to moisten them. Set aside.
Preheat oven to 350 degrees. Saute the onions in the vegetable broth for 3 minutes. Add broccoli, pimiento, curry powder, cumin, turmeric and ginger. Cook and stir for 3 more minutes. Stir vegetable mixture into mashed potatoes. Add lemon juice, soy sauce and a few twists of fresh ground pepper.
Stuff the peppers with the potato mixture. Place peppers in a non-sticking baking dish. Bake in 350-degree oven for 20 minutes. Serve with Red Curry Sauce.