Bal Arneson"s Vegetarian Stuffed Peppers

By YogiRenee

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

Details

Servings 3
Adapted from cookingchanneltv.com

Preparation

Step 1

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.