Potato Peppers
Serves: 6
Prep Time: 30 min
Cook Time: 20 min
Ingredients
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 (optional)
Fresh ground pepper
Directions
1
Cut peppers in half lengthwise and clean out the insides. Steam over boiling water for 5 minutes. Set aside.
2
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.
3
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.
4
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.
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