Potato Peppers

Name: Potato Peppers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
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

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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