- prep time 10 min
- total time 55 min
- serves 3
Stuffed peppers with potatoes and spinach are a great filling dish for vegetarians and meat eaters.
Bal Arneson Spice Goddess
2 cup of potatoes, skinned and boiled and then mashed
1 cup spinach, chopped
2 Tbsp grated ginger
1 cup cooked brown rice
1 Tbsp garam masala
1 tsp pomegranate powder (or lemon zest)
1 tsp salt and pepper
pinch of red chili pepper flakes
3 peppers, red, yellow or green
1 Tbsp grape seed oil
1. Preheat oven to 425F.
2. Place the mashed potatoes, spinach, ginger rice, garam masala, , pomegranate powder, salt and chili flakes in a bowl and mix well.
3. Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with potato filling and mound it around the rim. Moisten the outside of the peppers with your finger tips dipped in oil to hold the moisture. Place them in a baking baking dish and bake for 40 to 45 minutes, until peppers are a little wrinkly and soft and the filling is golden.