Thai Stuffed Bell Peppers
- 4
- 14
- 20min
- 50min
This Thai flavoured delicious vegetarian recipe makes a hearty meal!
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Chop off the top of the bell pepper and scoop the inside clean. Discard the stem and dice the top part.
Step 2 :
Prepare the sauce by whisking together red curry paste, ginger, palm sugar and soy sauce with little water.
Step 3 :
In a saucepan, add 1 tbsp oil and saute chopped onion and garlic until they turn soft for about 5 minutes.
Step 4 :
Add the rice and keep sauteing until toasted for about 4 minutes.
Step 5 :
Stir in the coconut milk and reduce the flame to sim. Cover and cook it over low heat until the liquid is absorbed for about 25 minutes.
Step 6 :
In another medium pan, add oil. Add the diced bell pepper tops and the chopped mushrooms. Saute until they turn soft.
Step 7 :
Add in the chopped spinach until the spinach is wilted. Now, add the prepared sauce, mix well, stir for another 2 minutes and switch off the flame.
Step 8 :
Mix the veggie mixture along with the cooked rice, half of the coriander leaves and the lime juice.
Step 9 :
Fill the bell peppers with the rice mixture.
Step 10 :
Preheat oven for 150° C. Arrange the bell peppers on a greased baking dish and cover with foil. Bake the peppers for around 35 minutes.
Step 11 :
Top it with chopped coriander leaves. Serve it with sriracha sauce or chili garlic sauce.
Shop Ingredients
Thai Stuffed Bell Peppers
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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