6 med. red bell peppers
3 c. thick mashed potatoes
1 clove garlic, minced
2 tbsp. clarified butter
1 tsp. fennel seeds
1 tsp. turmeric
1/4 tsp. ground coriander
1 tbsp. peeled, grated fresh gingerroot
1/4 c. clarified butter

Slice tops from peppers and remove seeds. Mix potatoes, garlic, 2 tablespoons butter, fennel seeds, turmeric (this spice makes potatoes a pretty yellow color), coriander and ginger.

Season to taste with salt. Use mixture to stuff peppers. Replace tops of peppers. Place peppers side by side in a heavily buttered baking pan, drizzling them with 1/4 cup butter. Bake in preheated moderate 375 degree oven for 35 to 40 minutes.