4 tablespoons oil, preferably canola oil
1  medium-sized onion of choice, finely chopped
2 cups shelled baby peas
1 bunch scallions, chopped
1 cup chopped cilantro
1 tablespoon Simply Organic Curry Powder
1/2 teaspoon Simply Organic Crushed Red Pepper
2  medium-sized potatoes, cooked and mashed
1 teaspoon salt to taste
4  medium-sized bell peppers

Heat oil over medium heat in a heavy skillet with a lid, about one minute. Add onion and sauté until it turns slightly brown, about 2 minutes. Stir in the peas, scallions, cilantro, curry powder, crushed red pepper, and salt. Cover the skillet and continue cooking over low heat for 5 minutes.

Add the mashed potatoes to the skillet containing the vegetables, salt to taste, stir and continue cooking over medium heat for 2 minutes.

Cut the bell peppers horizontally into two halves, remove the seeds, spray oil over the pepper, and stuff them with the cooked vegetables. On a greased skillet, over low heat, cook the stuffed peppers for 10 to 15 minutes. Serve hot.