Potato Peppers

* 6 large green bell peppers
* 4 cups frozen chopped hash brown potatoes
* 1/2 cup vegetable broth
* 1/3 cup finely chopped onion
* 1 cup chopped broccoli florets
* 2 tablespoons chopped pimiento
* 1/4 teaspoon curry powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon turmeric
* 1/2 teaspoon minced, bottled ginger
* 1 tablespoon lemon juice
* 1 tablespoon soy sauce
* fresh ground pepper


Cut peppers in half lengthwise and clean out the insides. Steam over boiling water for 5 minutes. Set aside.

Cook the potatoes in water to cover until tender, about 12 minutes. Drain, reserving the cooking water. Mash the potatoes with a potato masher, using a small amount of the cooking water to moisten them. Set aside.

Preheat oven to 350 degrees. SautÈ the onions in the vegetable broth for 3 minutes. Add broccoli, pimiento, curry powder, cumin, turmeric and ginger. Cook and stir for 3 more minutes. Stir vegetable mixture into mashed potatoes. Add lemon juice, soy sauce and a few twists of fresh ground pepper.

Stuff the peppers with the potato mixture. Place peppers in a non-sticking baking dish. Bake in 350-degree oven for 20 minutes. Serve with Red Curry Sauce.

Red Curry Sauce

Servings: Makes 4 cups Preparation Time: 10 minutes Cooking Time: 10 minutes

* 1/2 cup water
* 1 onion, finely chopped
* 1 tablespoon bottled, minced ginger
* 1/2 teaspoon bottled, minced garlic
* 1 28-oz. can crushed tomatoes
* 1/2 teaspoon curry powder
* 1/4 teaspoon turmeric
* 1/4 teaspoon ground coriander


Place the water in a saucepan. Add onions, garlic and ginger. Cook and stir for a few minutes. Add remaining ingredients. Mix well. Cook for another 6-7 minutes to allow flavors to blend. Serve hot.