How to Make Spicy Stuffed
6 assorted colored bell peppers, tops cut and seeded
4 sprays olive oil
3 chopped garlic cloves
2 finely chopped onions
1 1/2-inch peeled and grated piece ginger
3 seeded and chopped Serrano chiles
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 cup cooked brown basmati rice
2 medium peeled and grated carrots
2 medium trimmed and grated zucchinis
1/2 cup chopped plumped dried apricots
1 1/2 tablespoons chopped cilantro
3/4 cup water
Preheat the oven to 375°F.
Put the peppers in a large bowl of boiling water and cover. Soak for
15 minutes. Drain and set aside.
Spray the oil in the skillet and heat. Add in the garlic, onions,
ginger and chiles. Sauté for 4 minutes.
Add in the cumin and coriander. Further cook for 3 minutes.
Remove from the heat. Stir in the rice, carrots, zucchinis, apricots
and cilantro. Add pepper to taste.
Stuff the peppers with the mixture.
Arrange the stuffed peppers, standing upright in an ovenproof dish.
Put the reserved tops in position. Pour the water around the bases.
Cover and cook for 35 minutes.
Ready to serve.