Potato Peppers
- Number of Servings: 6
Ingredients
6 large yukon gold potatoes 1/2 cup water 1/3 cup finely chopped onion 1 cup chopped broccoli 2 tablespoons chopped pimiento 1/4 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1/2 teaspoon minced, bottled ginger 1 tablespoon lemon juice 1 tablespoon 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. SautÈ 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.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
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. SautÈ 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.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 110.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 488.8 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.2 g
- Protein: 5.8 g