Stuffed Peppers

Name: Stuffed Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 3 servings
Cuisine: indian
Ingredients: 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

Recipe courtesy of Bal Arneson

Watch how to make this recipe.

Stuffed Peppers

0 Reviews

Level: Easy
Yield: 3 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 3 servings

Calories

217

Total Fat

1

Saturated Fat

0

Carbohydrates

48

Dietary Fiber

7

Sugar

4

Protein

6

Cholesterol

0

Sodium

792

Total: 55 min
Prep: 10 min
Cook: 45 min

Level: Easy
Yield: 3 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 3 servings

Calories

217

Total Fat

1

Saturated Fat

0

Carbohydrates

48

Dietary Fiber

7

Sugar

4

Protein

6

Cholesterol

0

Sodium

792

Total: 55 min
Prep: 10 min
Cook: 45 min

Ingredients

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

Directions

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.