I had some chic peas and brown rice already prepared in my fridge, so created this recipe for a little East Indian twist.
Curry Stuffed Peppers
- 1 large red or green bell pepper
- 1 cup Curry Avocado Spread (click for recipe)
- 1 cup cooked brown rice
- 1 cup cooked chic peas
Slice pepper in half, remove seeds and steam with a bit of water in a pan until tender. In another pan, add avocado spread, rice and chic peas. Mix and heat on medium until hot, stirring gently occasionally. Remove peppers from pan, fill with rice mixture and serve.