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1
Preheat your oven to 400 degrees F. Wash your bell peppers and dry them.
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2
Slice bell peppers lengthwise, trying to keep both halves even in size.
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3
Take out the core of the bellpepper with all the seeds and discard.
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4
Put a dab of olive oil in your hands and slather on the outside of the peppers and place in a baking dish.
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5
Next, mince your fresh garlic, serrano chili and ginger and set aside.
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6
Chop your onion and mushrooms and set aside.
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7
Add 1 tablespoon olive oil to a skillet on medium heat.
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8
Allow oil to get hot.
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9
Place your curry powder, cumin, tumeric and red pepper flakes in the oil.
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10
(Be careful, the oil may splatter.)
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11
Stir the spices and let cook for about 30 seconds.
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12
Then add your fresh garlic, ginger and serrano chili.
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13
Saute in oil and spices until the garlic becomes fragrant.
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14
Add mushrooms and onion to the skillet.
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15
Saute until onion and mushrooms are soft.
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16
Add ground beef/turkey to this mixture, stir and cook until beef is browned.
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17
Add cooked rice and tomato sauce to the skillet.
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18
Stir and cook until tomato sauce gets hot.
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19
Immediately fill your bell pepper halves with the mixture.
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20
Dont be afraid to really mound the mixture on top!
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21
Press the mixture down into the bell pepper so that it will not spill out.
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22
Place the baking dish with the bell peppers into your 400 degrees F oven for 20 minutes.
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23
After 20 minutes, remove your stuffed bell peppers and put them on a plate.
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24
Garnish with fresh cilantro leaves and serve.
