Spicy stuffed peppers

4 bell peppers (any color)
3 sprays olive oil
1 onion finely chopped
2 garlic cloves chopped
1 inch piece fresh ginger peeled and grated
2 fresh serrano chiles
1 tsp ground cumin
1 tsp ground coriander
1/2 cup cooked brown basmati rice
1 large carrot peeled and grated
1 large zuchini trimmed and grated
1/4 cup plumped dried apricots finely chopped
1 tbsp chopped fesh cilantro
2/3 cup water

makes 4 servings

preheat oven to 375
cut the tops off bell peppers and set aside
discard seeds from peppers
soak pepers in a bowlof boiling water for 10 minutes then drain and set aside

heat skillet and spray with the olive oil
add onion, garlic, ginger and chiles and saute for 3 minutes stirring frequently
sprinkle in the ground spices and continue to cook for an additional 2 minutes

remove skillet from heat and stir in the rice, carrot, zucchini, apricots, chopped cilantro
stir well
divide evenly into the 4 peppers

place stuffed peppers in baking pan standing upright
replace the pepper tops
pour water around base of peppers
cover loosely with foil
cook for 25 to 30 minutes or until piping hot

each stuffed pepper is one serving


Number of Servings: 4

Recipe submitted by SparkPeople user COFFEEFEIND.