Stuffed Peppers (Indian)

By exdircomp

Ingredients

• 1/2 pound hamburger or sausage
• 2 potatoes, boiled and then mashed
• 1 cup spinach, chopped
• 1 cup cooked brown/ white 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
• 1/2 cup chicken broth mixed with 1/2 cup tomato sauce

Preparation

Step 1

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.

Lightly brown the meat.

Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper 1/4 meat and with 1/4 of the potato filling and mound it around the rim. Place them in a baking dish with broth/tomato broth and bake for 40 to 45 minutes, or until the peppers are a little wrinkly and soft and the filling is golden.