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STUFFED CURRY BELL PEPPERS
 
Prep time
Cook time
Total time
 
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Main
Ingredients
  • 1 cup brown rice, cooked
  • 4-6 large bell peppers
  • 1 15 oz. can tomato sauce
  • 1 medium yellow onion
  • ½ lb. of mushrooms
  • - any variety, 8-10 shrooms
  • 1 bunch spinach
  • 3 garlic cloves
  • 2 Tbsp Buddha Shake Curry Mix™
  • 2 Tbsp oil
  • 1 hot pepper (optional)
  • ½ cup tempeh or sausage (optional)
  • 2 Tbsp Bragg™ or shoyu
Instructions
  1. Preheat oven to 350°F. Finely chop the onion, garlic, mushrooms, basil, hot pepper, spinach, and tempeh (or sausage). In a skillet, sauté the garlic and onions in oil for 3 minutes on medium heat. Add the mushrooms, hot pepper, curry mix and tempeh and cook for 5 minutes, stirring frequently. You may need to add some water to keep the mixture from sticking. Add the spinach and rice, mix well, cover, and turn off heat.
  2. Carefully cut the tops off the peppers, and place to the side. With a spoon, or your fingers, carefully scoop out the seeds from the inside of the peppers. Fill the peppers with the sauté mixture and place the tops back on. Place peppers in a lightly oiled casserole dish and cover. Bake until peppers are soft, around 15 minutes.