Spanish Stuffed Bell Peppers

Recipe Ingredients

6		Green, red or yellow bell peppers
		= (or a combination)
1 tablespoon	15ml	Olive oil - plus
		Additional for drizzling tops of peppers
1		Onion - minced
2		Garlic cloves - (or to taste) - minced (large)
1 teaspoon	5ml	Hot Madras curry powder - or to taste
1 teaspoon	5ml	Ground ginger
3 cups	480g / 16oz	Cooked long grain rice
		= (preferably basmati)
1 lb	454g / 16oz	Ground veal
1		Frozen peas - (10 oz) - cooked according
		To package directions
3		Firm ripe tomatoes - diced
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 tspn dried oregano, crumbled)
3 tablespoons	45ml	Minced fresh cilantro - or to taste
		Salt - to taste
		Cayenne pepper - (optional), to taste
3 tablespoons	45ml	Fresh or dry bread crumbs
		Lemon juice or wedges

Recipe Instructions

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside.

In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight.

In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more.

Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well.

Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil.

Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A52) - from the TV FOOD NETWORK

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