Ingredients Tick boxes to send shopping list to email
1) Preheat oven to 220C/Gas 8.
2) Place the mashed potatoes, spinach, ginger, rice, garam masala, pomegranate powder, salt and chilli flakes in a bowl and mix well.
3) Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with potato filling and mound it around the rim. Moisten the outside of the peppers with your finger tips dipped in oil to hold the moisture. Place them in a baking baking dish and bake for 40 to 45 mins, until peppers are a little wrinkly and soft and the filling is golden.
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Iron Chef America
on StarHub 433 at 01:00