-
1
Preheat oven to 375 degrees.
-
2
Cut off tops of peppers and remove seeds and ribs, reserving tops.
-
3
Discard stems and dice reserved tops.
-
4
Set aside.
-
5
In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft.
-
6
Drain, refresh, and pat dry.
-
7
Cut off a thin slice from the bottom of each pepper so that it stands straight.
-
8
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.
-
9
Add the garlic, curry powder and ginger and cook, stirring 2 minutes more.
-
10
Transfer mixture to a large bowl.
-
11
Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well.
-
12
Stuff the peppers with the filling and arrange them in a shallow baking pan.
-
13
Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil.
-
14
Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked.
-
15
Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
