STUFFED CURRY BELL PEPPERS
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
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
- 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.
- 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.