3 tablespoons cilantro leaves fresh minced to taste
2 large garlic cloves minced to taste
1 teaspoon ground ginger
1 pound ground veal
6 servings juice of lemon
1 tablespoon olive oil for drizzling tops of peppers
1 onion minced
1 tablespoon oregano. dried fresh minced crumbled
10 ounce peas frozen cooked
6 servings salt to taste
3 tomatoes diced firm ripe
6 a combination green red yellow
Equipment
bowl
frying pan
sauce pan
oven
baking pan
Directions
Preheat oven to 375 degrees.
Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft.
Drain, refresh, and pat dry.
Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened.
Add the garlic, curry powder and ginger and cook, stirring 2 minutes more.
Transfer mixture to a large bowl.
Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan.
Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil.
Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked.
Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
