Recipe Bal Arneson, Spice Goddess
Yield: 3 servings
2 potatoes, boiled and then mashed
1 cup spinach, chopped
1 cup cooked brown rice
2 tablespoons grated ginger
1 tablespoon garam masala
Pinch red chile flakes
1 teaspoon pomegranate powder
1 teaspoon salt
3 peppers, red, yellow or green
Preheat the oven to 425 degrees F. Place the mashed potatoes, spinach, rice, ginger, garam masala, pomegranate powder, and salt in a bowl and mix well. Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with 1/3 of the potato filling and mound it around the rim. Place them in a baking dish and bake for 40 to 45 minutes, or until the peppers are a little wrinkly and soft and the filling is golden.
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