Potato Stuffed Peppers

6 large green peppers
6 tablespoons butter or margarine
4 medium potatoes, cooked, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon turmeric or curry powder
1/8 teaspoon pepper

Cut a slice from top of each pepper; carefully remove seeds, keeping shells intact.
Remove stem portion from tops, discard.
Chop remaining part of tops; set aside.
Bring 4 quarts salted water to a boil.
Drop shells into water, boil 3 minutes; remove from water; rinse in cold water.
Turn upside down on paper towels to drain.
Preheat over to 350 degrees F. Melt butter on moderate heat in large skillet.
Add potatoes, onion, and reserved chopped pepper.
Cook on moderate heat until potatoes are lightly browned.
Remove from heat.
Stir in lemon juice and seasonings.
Arrange pepper shells, cur-side up, in shallow baking dish.
Spoon potato mixture into shells.
Bake uncovered 20 minutes, or until heated through.

Servings: 6

The All-American Potato Cookbook