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STUFFED CURRY BELL PEPPERS

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Mama Nature’s Bar & Grill Recipe Book

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.