stuffed peppers

i made these tonight. the slightly curried rice pilaf filling is delicious on its own too - thus, these are two meals in one...

you will need:

1/2 c cooked brown rice

1/2 carrot

1/4 red onion

1 inch ginger root (grated)

2 cloves of garlic (chopped)

1/2 c canned drained chickpeas

1 t each curry powder and cumin

pinch of salt, pepper to taste

1 T very dense coconut milk (or 2T regular)

1 t coconut oil

fresh parsley

2 sweet peppers, tops cut of (reserve), cored and steamed for 5-7 mins

to prepare the filling:

heat the pan, add the coconut oil

saute the onion, garlic and ginger for 1 min, add the curry powder, cumin, salt

add grated carrots and diced pepper tops and saute for 2-3 mins

add the chickpeas and coconut milk - saute for a further 2 mins; then add the rice and continue sauteing until the coconut oil has been absorbed; adjust spicing and add some fresh parsley

heat the oven to 400F; stuff the peppers with the rice mixture and bake for 25-30 mins; let sit for about 5-10 mins for the rice to settle

serve with steamed green veggies; enjoy!