Thai Seasoned Stuffed Green Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 348.6
- Total Fat: 17.5 g
- Cholesterol: 67.5 mg
- Sodium: 834.6 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.5 g
- Protein: 28.3 g
View full nutritional breakdown of Thai Seasoned Stuffed Green Peppers calories by ingredient
Introduction
A twist on an old stand-by!(Another version of this would be to replace the Thai chili paste with Thai curry paste) A twist on an old stand-by!
(Another version of this would be to replace the Thai chili paste with Thai curry paste)
Number of Servings: 4
Ingredients
-
4 Green Peppers, tops (and seeds) removed
1 tsp salt
1 Tbsp olive oil
1 cup chopped onions
Chopped green pepper tops (minus stem)
2 Tbsp fish sauce
2 Tbsp Thai chili paste
1/4 cup chopped fresh cilantro
2 Tbsp Coconut milk
1 lb lean ground beef
1 cup cooked rice
Optional sauce
1 Tbsp Thai chili paste
1 Tbsp Fish Sauce
1/2 cup coconut milk
chopped cilantro, to taste.
Directions
Remove tops and insides from green peppers. Submerge in pot of boiling water (salt optional) for 3-4 minutes, remove.
Chop onions and green pepper tops; saute in olive oil.
Add Chili Paste and fish sauce, warm. Turn off heat and add Coconut milk, combine.
In bowl, break up hamb and mix in cooked rice. Add cooked onion mixture and stir until combined well.
Stuff the 4 peppers with meat mixture. Press to stuff the meat into the 4 peppers. Place peppers in oven-save pan with 1/4 cup water.
Bake at 350 degrees for 50-55 minutes (150-160 internal temp).
Optional - if you want more "gravy" to pour over top of stuffed pepper, warm addtional chile paste (1-2 Tbsp) in a fry pan, add Fish Sauce (1-2 Tbsp) and remaining can of coconut milk and chopped fresh cilantro. Warm gently. Drizzle over cooked peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user LREISDORPH.
Chop onions and green pepper tops; saute in olive oil.
Add Chili Paste and fish sauce, warm. Turn off heat and add Coconut milk, combine.
In bowl, break up hamb and mix in cooked rice. Add cooked onion mixture and stir until combined well.
Stuff the 4 peppers with meat mixture. Press to stuff the meat into the 4 peppers. Place peppers in oven-save pan with 1/4 cup water.
Bake at 350 degrees for 50-55 minutes (150-160 internal temp).
Optional - if you want more "gravy" to pour over top of stuffed pepper, warm addtional chile paste (1-2 Tbsp) in a fry pan, add Fish Sauce (1-2 Tbsp) and remaining can of coconut milk and chopped fresh cilantro. Warm gently. Drizzle over cooked peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user LREISDORPH.