Ingredients:

• 3 – Large bell peppers, tops sliced off and then seeded. Reserve the peppers whole and finely dice the tops that you cut off.
• 1/2 cup – breadcrumbs, mixed with 1/2 tsp – oil and 1 tbsp – shiro miso (white miso)
• 1 – medium onion, finely diced
• 1 – medium potato, finely diced
• Juice of 1 Lime
• 1/3 cup – Peanuts
• 2 tsp – Urad Dal (black gram dal)
• 3/4 cup – brown rice, cooked until tender but chewy
• 1.5 tbsp – Canola Oil or other vegetable oil
• 1 tsp – Mustard Seeds
• 1/2 to 1 tsp – cayenne or other fairly hot Red Chilli powder
• 1/2 tsp – Turmeric (optional)
• 2 tbsp – chopped coriander
• salt to taste

Method:

1. Heat 1 tbsp oil and add mustard seeds to it.
2. When the crackle, add the urad dal and peanuts.
3. Stir until it gets lightly browned.
4. Add the onions and potatoes.
5. Saute until the potatoes become quite tender.
6. Add the turmeric, chilly powder and salt to taste.
7. Add the chopped portion of the bell peppers and stir in.
8. Cook, stirring, for another 3-4 minutes.
9. Add the cooked rice and mix well.
10. Turn off the heat and stir in the chopped coriander.
11. Now stuff each of the three bell peppers with the brown rice all the way to the top.
12. Top each pepper with the breadcrumb-miso mixture.
13. Oil an oven-safe bowl in which you can accommodate all three peppers standing up.
14. Place the bell peppers in it.
15. Bake in a 350-degrees C oven for 30 minutes or until the breadcrumb topping becomes golden brown.
16. Recipe courtesy: Holy Cow Vegan