Curried Potato-Stuffed Roasted Peppers

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Curried Potato-Stuffed Roasted Peppers Ingredients

2 lb Russet potatoes; peeled,	1 tb Chopped fresh cilantro
2 tb Favorite sauteing liquid	Cayenne
1/2 Onion; chopped	4 lg Red bell peppers
2 Cloves garlic; minced	TOMATOGINGER SAUCE
1/4 ts Cumin seeds (or scant ground	2 tb Sauteing liquid
3/4 ts Curry powder	6 Green onions; chopped
1/2 ts Minced peeled fresh ginger	4 Cloves garlic; chopped
1/2 ts Tumeric	2 ts Minced Jalapeno chili
1/2 c Chopped broccoli florets	1/2 ts Turmeric
1/4 c Diced peeled carrot	1 cn (28-oz) whole tomatoes;
1 1/2 tb Lemon juice	2 tb Minced peeled fresh ginger
2 tb Plain yogurt (leave out for

Instructions for Curried Potato-Stuffed Roasted Peppers

Date: 18 Mar 96 19:02:56 EST From: Karen Snyder <100130.1562@compuserve.com> >Jo Pitesky pitesky@bonnie.astro.ucla.edu From a 1992 Bon Appetit. Below is a Passover recipe that I discovered I had in my files. It doesnt really have any special Passover ingredients, but was originally posted to the Jewish newsgroup a year ot two ago as a Passover recipe. I modified it to change the sauteing liquid from butter/margarine to whatever fatfree liquid you like. Ive never made the recipe. Do note the original posters comment about the curry powder; however. I am not enough of an expert in kashrut to know whether this should be of concern. Cook potatoes in boiling water till tender. Drain and mash. Saute onion and garlic in liquid until the onion is translucent (~ 8 mins). Mix in cumin, curry, ginger and tumeric. Add broccoli and carrot and saute until veggies are crisp-tender (~ 3 mins). Mix vegetables into potatoes. Stir in lemon juice, then yogurt and cilantro. Season with salt and cayenne (can be prepared to this point 1 day ahead; cover and chill). Preheat oven to 400deg F. Char peppers in broiler until blackened on all sides (if youve never done this before, rest assured that its a lot easier to undercook the peppers at this point than to overcook them. The blacker the skin, the easier it will be to peel the peppers, and the better they will taste). Put in paper bag and let stand 10 minutes to steam. Peel peppers (skin should come off by hand). Cut off tops. Remove seeds. pat peppers dry inside and out. Stuff peppers with potato mix. Arrange stuffed side up in buttered 8" pan. Bake til heated (20 mins). Serve with sauce. NOTE: Prepared curry powder is not certified kosher for Pesach (at least, Ive never seen it). You can mix your own (look at your usual curry powder to get an idea of what to put in). Tomato-Ginger Sauce: Saute onions and garlic for 4 minutes. Mix in jalapeno and tumeric; increase heat to high. Add tomatoes and ginger and cook to thick chunky sauce, stirring frequently, about 10 minutes (can be made 1 day before. chill, preheat before serving). FATFREE DIGEST V96 #83 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PotatoCuisine: Uncategorized

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