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* Green or Red, cored and rinsed of seeds ** cored and the insides spooned out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook, add Bowl #2 (carrots). Stir carefully, and when it stops spitting, add Bowl #1. Add soy to taste to mixture and toss. Let cook until onions start to clarify, stirring frequently. Add the fresh tomato bowl (Bowl #3) and stir until tomatoes are tender. Add the cooked tomatoes and juice, and stir in well. While cooking, grate the ginger, add the remaining garlic (crushed). When mixture begins to dry, add the spaghetti sauce, a dash of nutmeg, a dash of five spice powder, pepper, and the taco sauce mixture. Stir in the powder well. Let the sauce cool for a few minutes on simmer, and taste. Add crushed red peppers to desired taste, but sauce should be hot. I used about a 1/2 tsp. Add enough water to make it mix well, and add the meat (Bowl #4). Reduce until semi-thick while stirring (or it will stick) Let it cool for a few moments. Mix equal amounts of rice and sauce in a bowl, about 3 Tbsp for each item to be stuffed. Stuff the tomatoes and peppers carefully, trying to fill all gaps. Arrange on pan that fits them, and bake at 350 degrees for about a half hour. Be careful to fill them completely, but not overfill, the idea being that they should not leak any of the sauce. When done, the skins will be wrinkled and lighter in color, but still have some crunch. Serve with extra unused sauce as a toping. The baked sauce will be far less spicy than the origional sauce. Sauce can also be served over rice.
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