Indian Roasted Stuffed Bell Peppers

Indian Roasted Pepper (serves 4-6)

3 Red bell peppers

2 Roma Tomatoes, diced

1/4 c. Sundried tomatoes, chopped, rehydrated and drained

2/3 c. Cilantro

15 raw, shelled Prawns

2 tsp Toasted cumin seed

1 lg Shallot

1/3 Red Onion

4 cloves Garlic, minced

1″ Ginger, grated

2 tsp Curry

Vegetable stock/broth

Cardamon wild rice (make in advance)

– 1/2 white rice

– 1/4 wild rice

– 1/4 lentils

• Start by making the rice. Add rice and lentils to rice cooker with water replaced by veggie stock.
• Add 1 tsp curry powder, 1″ grated ginger, 5 cardamon pods. Close it up and start it cooking! Remove cardamon pods once done cooking. Fluff lightly to mix ingredients.
• Roast red peppers. Slice peppers in half lengthwise (remove core/stems/seeds) and broil them on each side so that they are blackened thoroughly and evenly. Once blackened, put into a closed paper bag (to steam) for 5 minutes. Peel off skin.
• Preheat oven to bake at 400 degrees.
• Saute diced tomatoes to partially cook and evaporate the liquids out.
• Saute shallots, onion, and 2/3 of the garlic.
• In separate bowl, mix about 2.5 c. rice mixture with tomatoes, sundried tomatoes, and sauteed shallots, onion, garlic. Add cilantro. Toss gently to mix all ingredients.
• Toast cumin seeds, set aside.
• Saute prawns in a touch of butter. Add remaining garlic. Dust with 1 tsp curry powder. Cover. When mostly cooked through, cut each prawn into 3 pieces.
• Set peeled, roasted peppers “cup side up” in pyrex. Fill halfway with rice mixture. Add prawn pieces evenly in peppers. Cover with remaining rice mixture.
• Cover with foil and bake for 10 minutes.
• Uncover, sprinkle with toasted cumin seeds.
• Bake for 5 minutes and serve.