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
Curried Spinach
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.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 15-20 min

Servings: 4

Recipe By: Carol Gelles

From:  100 Best Vegetarian Recipes
Used with permission of John Wiley & Sons Inc