Calcutta Curry Stuffed Peppers
1 cup rice
1/4 cup water
1 (14 ounce) package vegan sausage (I use Gimme Lean)
1 (3 ounce) can tomato paste
1 (6 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
4 large bell peppers
1. Preheat oven to 375 degrees. Cook the rice in water, until the water has evaporated (about 15 minutes.) While this is happening, crumble the sausage into a frying pan and add a bit of water to prevent from sticking.
2. Heat the sausage thoroughly (about 5 minutes on medium heat) then add to the cooked rice. To this add the tomato paste and sauce and the curry powder.
3. Stir until thoroughly mixed (it will kinda form a ball) Cut the tops off of the peppers and discard the seeds and membranes. Stuff the peppers with the rice mixture and place the peppers in a baking dish. Bake in oven for about 1 hour.
These peppers will knock your socks off! If you're afraid of the heat (its really not that bad!) then decrease the amount of curry to a tablespoon. This is easy, and very tasty! Sure puts a spin on your mothers stuffed peppers!