Curried Spinach-Stuffed Peppers
These peppers are stuffed with a delicious curried spinach with orzo. If you would like to make the filling more substantial, add more orzo to taste.
2 large or 4 small red or green bell peppers
2 tablespoons water
2 teaspoons minced fresh ginger
2 cloves garlic
1 dried hot pepper
or 1/2 teaspoon crushed red pepper
, or to taste
1 teaspoon ground coriander
1 teaspoon cumin seed
or 1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon salt
or to taste
2 tablespoons ghee or vegetable oil
2 packages (10 ounces each) frozen chopped spinach, thawed and slightly drained
1/4 cup cooked orzo or other small pasta
1/4 cup unsweetened coconut milk
Preheat the oven to 375 degrees.
If using large bell peppers, cut them in half through the stem, discard seeds and pith; or, if using small peppers, ccut off the top with the stem, then remove seeds and pith. Blanch in boiling water 4 minutes; drain. Set aside.
Place the water, ginger, garlic, pepper, coriander, cumin seed, paprika, turmeric, and salt into a blender container. Cover and blend until a paste forms.
In a large skillet, heat the ghee over medium-high heat. Add the spice puree to the pan. Cook until heated. Stir n the spinach, then the orzo and coconut milk. Cook 5 minutes or until heated through.
Spoon 1/4 of the mixture into each of the prepared pepper shells.
Place the stuffed peppers in a 9-inch square pan. Bake 25 minutes or until filling is heated through.