Spicy Stuffed Peppers

4 Assorted Colored Bell Peppers
3 Sprays Olive Oil
1 Onion, finely chopped
2 Cloves Garlic, chopped
1-inch piece Fresh Ginger, peeled and grated
1-2 Fresh Serrano Chilies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 cup Cooked Brown Basmati rice
1 large carrot, peeled and grated
1 large zucchini, trimmed and grated
1/4 cup plumped dried apricots, finely chopped
1 tbsp chopped fresh cilantro
pepper
2/3 cup water

Recipe taken from "Just 100 Calories" cookbook.

1. Preheat the oven to 375 degrees F. Cut the tops off the bell peppers and set aside. Discard the seeds from each pepper. Place the peppers in a large bowl and cover with boiling water. Let soak for 10 minutes then drain and set aside.

2. Heat a nonstick skillet and spray with the oil. Add the onion, garlic, ginger, and chilies, and saute for 3 minutes, stirring frequently. Sprinkle in the ground spices and continue to cook for an additional 2 minutes.

3. Remove the skillet from the heat and stir in the rice, carrot, zucchini, apricots, chopped cilantro, and pepper to taste. Stir well, then use to stuff the peppers.

4. Place the stuffed peppers in an oven proof dish large enough to allow the peppers to stand upright. Put the reserved tops in position.Pour the water around the bases, cover loosely with the lid or foil, and cook for 25-30 minutes, or until piping hot.

Serving Size: Makes 4 stuffed peppers

Number of Servings: 4

Recipe submitted by SparkPeople user DARKENEDSOUL.