Recipe Box Stuffed Bell Peppers This very easy dish compliments any meal.   Ingredients 1. 6 red or green bell peppers, halved and seeded 2. 1 tsp salt 3. 1 tsp chili powder 4. 2 tsp un-roasted curry powder * 5. 1 tbsp oil 6. 3 large onions, diced 7. 3 large tomatoes, diced 8. ¼ cup thick coconut milk * For roasted curry powder: 8 oz coriander seeds 1 tbsp peppercorn 2 tbsp washed and dried raw rice 4 oz cumin 1 sprig of curry leaves 10 cardamoms , seeds only 2 oz sweet cumin 4” pandan leaf 2” cinnamon stick 2 tsp fenugreek 5 cloves   Serves 6 To make the curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes a dark golden brown color, taking care not to burn. Roast the rice until light golden brown and put all ingredients into a mortar and pestle or grinder and grind to a fine powder. Store in an air-tight jar. Heat the oil and sauté onion and tomatoes. Add salt, chili powder and the un-roasted curry powder. Leave the mixture to cool slightly and spoon it into the bell pepper shells. Drizzle with coconut milk and put under a hot grill for 5 - 6 minutes or until the coconut milk has infused into the mixture, but before the bell pepper loses of its crunchiness.   Chef’s tip: This can be put into the microwave oven for 2 - 3 minutes on high, instead of the grill.