Thai Stuffed Peppers
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
491 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Thai Stuffed Peppers
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With fragrant Thai curry paste and lots of veggies, these stuffed peppers are anything but boring.
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Ingredients
- 4 bell pepper red
- 2 tablespoons safflower oil
- 1 red onion minced
- 4 garlic minced, cloves
- 1 jalapeno pepper seeded and minced
- 1 zucchini cut into ½-inch pieces, small
- 2 Thai eggplants cut into ½-inch pieces, small, or Asian eggplants
- 1 tablespoons ginger fresh, minced
- 2 tablespoons Thai red curry paste
- ¾ cup arborio rice
- 1 ¾ cup coconut milk
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350ºF.
- Bring a large pot of water to a boil. Slice the top off of the peppers and discard the cores and the stems. Boil the hollowed peppers for 4 minutes, until just tender. Carefully remove and transfer to a paper towel-lined plate to drain.
- In a large skillet, heat the oil over medium heat. Add the onion, garlic, and jalapeño along with a pinch of salt. Sauté until softened, about 3 minutes. Stir in the zucchini, eggplant, ginger, and red curry paste. Sauté for 4-5 minutes, until the vegetables just start to soften. Stir in the rice and coconut milk. Bring to a boil and then lower heat to a simmer. Cover and cook over low heat just until the liquid is absorbed, about 15 minutes. Season to taste with salt and black pepper.
- Fill the peppers with the rice and set them in a shallow ceramic baking dish. Bake for 20-30 minutes, until the pepper skins start to wrinkle and brown. Serve warm.
Notes
- How much curry paste you'll want to add will depend on how spicy your curry paste is. Make sure to taste as you add it to make sure you add enough.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Sodium
26mg
(1%)
Potassium
952mg
(20%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
5070IU
(101%)
Vitamin C
172mg
(191%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 26mg | 1% |
| Potassium | 952mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 5070IU | 101% |
| Vitamin C | 172mg | 191% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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