Vickys Stuffed Peppers with Curried Rice, Gluten, Dairy, Egg & Soy-Free

• 3 clove chopped garlic
• 1 red onion, finely chopped
• 1 tbsp curry powder, mild medium or hot, your choice!
• 120 ml plain yogurt, I make my own non-dairy coconut yogurt (see my profile, vic20adamant, for the recipe)
• 3 carrots, peeled and finely diced or sliced
• 2 potatoes, peeled and finely diced
• 450 grams peas
• 150 ml water
• 1 salt & pepper to taste
• 225 grams uncooked rice
• 480 ml roughly of boiling water to cook the rice
• 6 bell peppers, any colour, cut in half lengthwise and deseeded
• 1 oil for frying

1. Heat some oil in a pan over a medium/high heat.
2. Add the onion and garlic and fry off until translucent
3. Add the yogurt and curry powder and cook for around 3 minutes or until thickened slightly
4. Mix in the potatoes, carrots, peas and the 150mls of water.
5. Cook for 5 minutes
6. Preheat oven to gas 6 / 200C / 400F
7. Pour the boiling water in a pan and add the rice.
8. Cook for 5 minutes then drain and add to the saucepan with the other ingredients cooking
9. Turn heat to low, put the lid on the pan and cook for 20 minutes
10. Meanwhile, spray a baking tray with oil and lay the pepper halves cut side down and give them a spray of oil.
11. Put them in the oven for 20 minutes.
12. They should be coming out at the time the saucepan mix is ready
13. Take the peppers out of the oven and turn over.
14. Give the rice a mix then spoon into the pepper halves.
15. Put back into the oven for a further 5 minutes
16. Serve hot with more rice on the side or maybe a homemade naan bread or onion bhajis and vegetable pakoras

garlic, red onion, curry, yogurt, carrots, potatoes, peas, water, salt, rice, water, bell peppers, oil

Taken from cookpad.com/us/recipes/334093-vickys-stuffed-peppers-with-curried-rice-gluten-dairy-egg-soy-free (may not work)